Ingredients

• 0.5 cups low-sodium soy sauce
• 0.5 cups dry sherry
• ½ onion , finely chopped
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon minced garlic
• 1 teaspoon ground black pepper
• 1 , 1 1/2-pound

Instructions

1. 1 Combine soy sauce, sherry, onion, olive oil, brown sugar, rosemary, garlic, and pepper in a bowl and mix well. Pierce flanks steak throughout using a large fork, flip, and repeat. Place steak in a plastic zip-top bag and pour in marinade to cover. Marinate in the refrigerator, 8 hours to overnight.
2. 2 Combine sour cream, green onions, horseradish, salt, and pepper in a bowl. Cover and refrigerate sauce until ready to use, up to 24 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Drain steak and pour marinade into a small saucepan. Bring marinade to a boil over high heat and boil for 1 minute. Remove from heat. Season steak with pepper.
5. 5 Cook steak on the preheated grill to desired doneness, basting occasionally with marinade, about 5 minutes per side for medium doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
6. 6 Transfer steak to a plate and let rest for 15 minutes. Cut across the grain into thin diagonal slices. Serve hot or at room temperature with horseradish sauce.

Nutrition per serving