Marinated Beef Flank Steak with Horseradish Cream, Sautéed Green Beans and Herb Roasted Potatoes
Flank steak is a budget-friendly choice. The marinade helps tenderize the meat. The Creamy Horseradish will kick it up a notch or two. Serve it with green beans, rich in vitamins and nutrients. Increase the fiber by leaving the skin on the roasted potatoes.
Marinated Flank Steak
- 1 Flank Steak
- 1 cup olive oil
- ½ cup lemon juice
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon red pepper flake
Combine all ingredients, place in a bag with the flank steak and marinate for 20 minutes.
Grill steak to desired temperature. Let rest 10 minutes. To serve, slice thinly across the grain.
- 1 cup Sour cream
- 1 tablespoon Dijon Mustard
- 2-4 ounces prepared horseradish
- 3 tablespoons chopped chives
Combine all ingredients; adjust seasoning with salt if needed.
Add additional herbs
Add Dijon or whole grain mustard
Sautéed Green Beans
- 1 pound green beans
- Butter, olive oil or bacon fat
- 2 slices bacon
Cook the green beans in boiling salted water until tender. Shock in ice water and remove when cool to the
touch. Cook the bacon in a 350 degree oven until crisp (or fry or microwave). Remove, cool and break up
into pieces. Reserve the bacon fat if desired. To serve, gently reheat the green beans butter/olive oil/bacon
fat/combo and the bacon pieces. Season.
Herb Roasted Potatoes
- 2 pounds fingerling potatoes
- Olive oil as needed
- 2 cloves minced garlic
- 2 tablespoons Fresh Rosemary chopped
- 1 tablespoon Paprika
- Salt, Black pepper
Wash potatoes, cut in half lengthwise.
Toss potatoes with remaining ingredients, using just enough oil to lightly coat the potatoes.
Roast at 350 degrees (375 if short of time) until brown and tender. Turn occasionally to create an even
Add dried herbs or spices before cooking.
Add fresh herbs after cooking.