Ingredients

• 2 tablespoons prepared hot horseradish
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 2 teaspoons balsamic vinegar
• 2 cloves garlic , minced, or more to taste
• kosher salt and ground black pepper to taste
• 1 flank steak

Instructions

1. 1 Combine horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and black pepper in a large resealable plastic bag; add steak, toss to coat, squeeze out excess air and seal the bag. Marinate in the refrigerator 2 to 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook on the preheated grill until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into center should read 130 degrees F (54 degrees C) for medium-rare. Rest 5 minutes; slice thinly at an angle.

Nutrition per serving