Flank Steak with Green Tomatoes and Horseradish on Baguette
Grilled Flank Steak
- 1/2 cup olive oil
- 2 tablespoons prepared horseradish
- 1/4 red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 1/2 pounds flank steak
- Sea Salt
- Freshly ground black pepper
Mix oil, horseradish, vinegar, Worcestershire sauce, mustard and garlic together in a small bowl. Place flank steak in a shallow dish. Pour marinade over steak, turning so to coat meat thoroughly. Cover and marinate for at least 2 hours or overnight. Build a hot fire in grill. Season meat with salt and pepper. Place steak on grate and grill meat about 6 minutes on each side for medium rare, depending on thickness of meat and heat of fire. Transfer steak to a cutting board and let meat rest 20 minutes before slicing.
- 1 cup sour cream
- 1/4 cup prepared horseradish, drained
- Sea salt and freshly ground black pepper
Combine sour cream and horseradish in a small bowl. Mix well. Season to taste with salt and pepper. Refrigerate until needed.
- Fresh crusty baguette
- Green Zebra tomatoes, thinly sliced
Slice steak. Cut open baguette and spread with a generous amount of horseradish sauce. Layer bread with steak and top with tomatoes and arugula. Season with sea salt and pepper and sandwich together.
Cutting Board from Global Table