London Broil with Creamy Horseradish Sauce

Recipe By:
Love
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  • Total Time 70 min Ico-add
  • Yield 4 Servings
  • Level Easy

London broil is not so much a cut of beef but rather a method of cooking and serving. The origin of the name is obscure; the food is unknown in London, England.
 

Ingredients

  • For creamy horseradish sauce:
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon worcestershire sauce
  • Steak and seasonings:
  • 1 flank steak (or round steak)
  • Salt and black pepper to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 4 tablespoons creamy horseradish sauce
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Directions

  1. 1. Note: Overcooking will make flank steak or round steak tough no matter how long you marinate it. When the steak is ready remove it from the broiler (or grill), allow it to rest for about five minutes, then carve across the grain and serve in strips.
  2. 2. Make up the creamy horseradish sauce: In a small bowl combine all ingredients; blend well. Refrigerate until ready to serve. Refrigerate any leftovers; will keep in the refrigerator for several weeks.
  3. 3. Sprinkle salt, pepper, garlic powder and chili powder on both sides of the flank steak. Smear a generous amount of the creamy horseradish sauce on both sides as well. Place the steak, covered, in the refrigerator and let it marinate for at least an hour.
  4. 4. Place the steak on a sheet pan, or broiler pan, and place directly under the heat. Cook for three to five minutes.
  5. 5. Remove the steak from the broiler, turn it over and cook it for an additional three to five minutes, depending on how done you like it.
  6. 6. Slice the steak thinly across the grain and arrange on serving plates. Drizzle sauce across the steak strips.
  7. 7. Serve additional sauce on the side.