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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, stir together mayonnaise (or salad dressing), vinegar, parsley and horseradish. Set aside.
If using flank steak, score both sides of the meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle both sides of the meat with cracked black pepper, gently pressing into surface.
Grill the steak on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. (Allow 12 to 15 minutes for medium.) Or broil on the unheated rack of a broiler pan 3 to 4 inches from the heat, turning once halfway through broiling. (Allow 12 to 15 minutes for medium.)
To serve, thinly slice the steak diagonally across the grain. If desired, line plates with salad greens, top with slivered carrots, sliced onion, pasta and sliced steak. Serve with the horseradish sauce.