Ingredients

• 1 pound flank steak
• 1/4 cup canola oil
• 2 garlic cloves
• 2 tablespoon whole ground horseradish
• 1 tablespoon whole coarse mustard
• 1/2 teaspoon black pepper
• green onion for garnish, optional

Preparation

1. Pierce the flank steak with a fork so that the steak can soak up the flavors of the marinade. Lightly pepper both sides.
2. Crush and mince the garlic. Whisk the oil, garlic, horseradish and mustard together in a covered container or disposable bag. Coat the steak and massage in marinade. Let stand in the refrigerator for at least 2-4 hours or for best results overnight.
3. Grill steak for around 5 minutes per side to desired doneness and when internal temperature has reached 165 degrees. Remove the steak from the grill to a clean cutting board and allow to rest for 5-10 minutes before serving. Alternatively you may use a grill pan or skillet on the stove top.

Helpful hints

• Look for steak that is pre-cut and thin. If it is not thin you may cover with plastic wrap and pound flat. This helps the steak cook quicker and more evenly.
• Look for horseradish and coarse mustard with the lowest amount of sodium per serving.