Flank Steak With Horseradish Butter

By shauna

Ingredients

• 1/4 C. Butter, softened
• 2 tsp. Prepared Horseradish
• 1 tsp. Fresh Chives, chopped
• 1 C. Dry Red Wine
• 2 Tbsp. Red Wine Vinegar
• 11/2 tsp. Fresh Garlic, finely chopped
• 1 Tbsp. Fresh Oregano Leaves, finely chopped
• 1 Tbsp. Fresh Thyme Leaves, finely chopped
• 2 Tbsp. Olive Oil
• 11/4 lb. Flank or Top Round Steak

Details

Servings 4

Preparation

Step 1

Combine butter, horseradish & chives in sm. bowl; mix well. Cover & refrigerate till serving time. Combine the rest of the ingredients in lg. plastic resealable food bag; add steak. Tightly seal bag; turn over several times to coat beef. Place bag into 13x9-in. pan. Refrigerate, turning bag occasionally, about 4 hrs. Remove steak from marinade; discard marinade. Place steak onto heated grill. Grill, turning once, till med-rare . To serve, remove steak to cutting board. Cut across grain into thin slices; top each serving with a dollop of horseradish butter. Garnish with additional chopped chives, if desired.