Thursday, May 29, 2008

Horseradish Flank Steak with Balsamic Beurre Noir

Another foray into our newest cookbook, Mastering the Grill. We still have quite a bit of fresh horseradish left & its so good with steak that this sounded wonderful. We made the Horseradish Vodka Infusion the night before & marinaded the meat overnight so our steak was very tender & very flavorful, the smell was amazing. The recipe says you can marinade for just two hours which will probably give you a less intense flavor. We did feel it was a little too salty though & would cut back on the 2 T in the recipe, maybe to 1.
Steak marinaded in a vodka, horseradish, jalapeno infusion

Horseradish Vodka Infusion

1 lemon
3 T grated horseradish
1 c vodka
1 fresh jalapeno, chopped
2 T kosher salt (I'd use about half as much)
1 medium onion, thinly sliced


Grate the zest form the lemon. Trim the pith from the lemon & slice the fruit into thin rounds. Combine all the ingredients.

Now the Balsamic Beurre Noir on the other hand was a bit of a disaster. My butter browned beautifully.
Brown Butter
But the balsamic reduction got really gloopy & then never combined well with the butter so once we poured it on the steak it seemed more like we were pouring browned butter on & not really any balsamic. I think perhaps I reduced the balsamic too long. I'll try it again another time because the ideas sounds so tasty. Luckily the steak didn't really need it.

Balsamic Beurre Noir


1/2 c unsalted butter
3 T balsamic vinegar

Melt the butter in a small saucepan over medium heat. When it begins to foam reduce the heat to med-low & let it cook until it becomes a medium brown. Pour the butter into a small pan leaving the sediment in the saucepan (this was a bit tricky). Add the balsamic to the saucepan & raise the heat to medium. Allow it to boil down to about 1/2 volume. Remove from heat & pour the browned butter back in the pan to combine. If making ahead of time reheat gently before serving.

Horseradish Flank Steak


1 large flank steak
2 T olive oil
1 1/2 t kosher salt1/2 t black pepper
parsley & grated horseradish for serving (optional)

Put the steak & olive oil in a zippered bag with 1 c of the Horseradish Vodka Infusion. Seal the bag, pressing out any air. Massage gently & allow to marinade refrigerated for 2 hours to overnight.
Remove the steak from the Horseradish Vodka Infusion (throw the marinade away)about 30 minutes before cooking, pat it dry & sprinkle with salt & pepper. Allow to sit a room temperature. Grill the steak at medium-high for 8 to 10 minutes per side, basting with remaining marinade. Let the steak rest covered for 5 minutes & then slice thinly across the grain to serve. Serve drizzled with Balsamic Beurre Noir & sprinkled with parsley & horseradish.

We served the steak with Buttermilk Chive Mashed Parsnips & Potatoes plus fresh Spinach sautéed in a little olive oil. This was like a Sunday dinner on a Wednesday night!

5 comments:

giz said...

This looks entirely satisfying and not crazy hard on the pocketbook.

Spirophita said...

This looks delightful. Maybe we'll try this tonight.

Nikki Miller-Ka said...

I love a juicy flank steak with creamy mash next to it. Yum yum.

I'm thinking about your black butter and you are probably right about the over-reduction of the balsamic. Did you whisk it in? Or just stir?

Deborah said...

I don't normally like horseradish, but I have been craving it like crazy lately. This looks like it would hit the spot!!

kamailesfood said...

Mmm...this looks melt in your mouth delicious.

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T = Tablespoon
t = teaspoon
c = cup
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