Oct 18, 2013 2 min read

Apple Glazed Flank Steak

½ cup sugar

¼ cup honey

½ cup apple cider vinegar

½ cup apple cider

1 flank steak (about 2 pounds)

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

Sea salt

Fresh cracked black pepper

1 recipe Creamy Horseradish (see recipe below)

Procedure:

1. In a medium sized saucepot, combine the sugar, honey, apple cider vinegar, and apple cider and simmer over medium-low heat until reduced to a syrup like consistency.

2. Transfer the glaze to a bowl and reserve for later use.

3. Using a pastry brush, brush the flank steak on both sides with an even layer of Dijon mustard and then with Worcestershire sauce. Cover the flank steak with plastic wrap and place it in the refrigerator to marinate for at least one hour before proceeding.

4. Season the marinated flank steak on both sides with sea salt and fresh cracked black pepper and grill over high heat for about four to five minutes on each side to form grill marks.

5. Transfer the grilled flank steak to a roasting rack on a sheet pan and finish cooking the steak in a 275 degree oven until medium rare (about four to seven minutes depending on how hard the steak was seared on the grill).

6. Allow the steak to rest at room temperature for at least 10 minutes before slicing. Slice the flank steak across the grain in very thin slices; brush the sliced steak with the apple glaze, season again with sea salt and fresh cracked black pepper, and serve immediately with the creamy horseradish.

For the Creamy Horseradish:

2 tablespoons sour cream

1 tablespoon mayonnaise

2 teaspoons horseradish

½ teaspoon onion powder

½ teaspoon garlic salt

Procedure:

1. In a medium sized mixing bowl, combine all ingredients and whisk until thoroughly combined. Store in a container with a tight fitting lid in the refrigerator until ready to use.