Charcoal: Direct/Indirect
Gas: Direct/Indirect Medium Heat
Ingredients
- 1 1-1/2 - 2 lb. flank steak
- 1/4 cup rye whisky
- 1 tablespoon Worcestershire sauce
- 6 to 8 cups mixed baby salad greens (lightly dressed with olive oil and
vinegar)
Rub
- 1 tablespoon brown sugar
- 1 tablespoon sweet Hungarian or Spanish paprika
- 1 tablespoon powdered chipotle chile or chili powder
- 1 teaspoon garlic powder
- 1 teaspoon fresh ground black pepper
- pinch of salt
Horseradish Sauce
- 1/4 cup low-fat sour cream
- 2 tablespoons plain yogurt
- 1 teaspoon Dijon Mustard
- 2 tablespoons prepared horseradish
- 1 clove garlic, pressed
- 1 green onion, minced
Whisk together the sour cream, yogurt and mustard, then stir in the
horseradish, garlic and green onion. Cover and refrigerate.
Combine whiskey and Worcestershire. Place the steak in a zippered
plastic bag and add the marinade. Seal and refrigerate for 24 hours,
turning occasionally.
Bring steak to room temperature before grilling. Combine brown sugar,
paprika, chili powder, black pepper, garlic powder and salt. Remove steak
from bag and discard marinade. Rub spice mixture over both sides of the
steak.
Preheat the grill on high heat. Sear steak about one minute per side.
Reduce the heat to medium Grill the steak over indirect heat with the lid
closed until medium rare, about 5 minutes per side.
Remove steak to a cutting board, tent with a piece of foil and let rest
for 10 minutes to allow juices to settle.
Toss greens with 2 tablespoons of olive oil and 1 teaspoon of balsamic
vinegar. Arrange greens on individual plates.
Slice the steak across the grain into thin, 1/4 inch slices. Arrange
some steak over each plate of greens and drizzle with a little horseradish
cream. Grind some black pepper over each plate.
Serves 6
