| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | August 1994 | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Soy sauce |
| 1/2 | c | Dry white wine |
| 1/2 | Onion, chopped | |
| 3 | T | Chopped fresh rosemary |
| 2 | T | Olive oil |
| 2 | Garlic cloves, chopped | |
| 1 | Flank steak, trimmed | |
| 2-pound | ||
| 1/2 | c | Sour cream |
| 1 | T | Plus 1 teaspoon prepared |
| horseradish | ||
| 2 | Green onions, chopped | |
| Romaine lettuce leaves |
INSTRUCTIONS
FOR STEAK: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally. FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Prepare barbecue (high heat). Drain steak. Pour marinade into small saucepan and boil 1 minute. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes. (Can be prepared up to 2 hours ahead.) Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce. Serves 6. Bon Appetit August 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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