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Spice-Rubbed Flank Steak With Horseradish Cream

I still remember the first time I tasted this flank steak. It was at a summer barbecue hosted by my college roommate’s family. The air was thick with the scent of grilling meat and blooming honeysuckle. His dad, a man of few words but masterful cooking skills, pulled this perfectly charred steak off the grill, and the aroma alone had me hooked. The combination of the smoky spice rub and the cool, tangy horseradish cream was an absolute revelation—a flavor memory that has stuck with me for years. This recipe is my attempt to recreate that magic, and I hope it brings you as much joy as it brought me that summer evening.

Recipe Overview

Prep Time: 30 minutes (plus 24 hours marinating)
Cook Time: 16 minutes
Total Time: 24 hours, 46 minutes
Servings: 6
Yield: 6 servings
Dietary Type: High Protein

Ingredients

1 flank steak (1 1/2 pounds)
1⁄4 cup Bourbon
2 tablespoons low sodium soy sauce
1⁄3 cup plain fat-free yogurt
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1⁄2 teaspoons black pepper
1 teaspoon garlic powder
1⁄8 teaspoon salt
Cooking spray

Equipment Needed

Large zip-top plastic bag
Small bowl
Grill or broiler pan

Instructions

To prepare the steak, begin by trimming any excess fat.
In a large zip-top plastic bag, combine the Bourbon and soy sauce.
Add the steak to the bag, seal it tightly, and marinate in the refrigerator for 24 hours, turning the bag occasionally to ensure even marination.
While the steak is marinating, prepare the horseradish cream. In a small bowl, combine the yogurt, horseradish, mustard, and minced garlic. Mix well to incorporate all the ingredients.
Cover the horseradish cream and chill it in the refrigerator until ready to serve. Allowing the flavors to meld together while chilling will enhance the taste.
Next, prepare the spice rub. In a separate bowl, combine the sugar, paprika, chili powder, black pepper, garlic powder, and salt. Mix thoroughly to ensure the spices are evenly distributed.
Remove the steak from the zip-top bag, discarding the Bourbon-soy sauce marinade. Pat the steak dry with paper towels.
Generously rub the sugar-spice mixture all over the steak, ensuring that both sides are well coated.
Chill the spice-rubbed steak for 30 minutes. This allows the flavors of the rub to penetrate the meat.
Prepare your grill or broiler. If using a grill, preheat it to medium-high heat. If using a broiler, position the oven rack about 4-6 inches from the broiler element.
Lightly coat the grill rack or broiler pan with cooking spray to prevent the steak from sticking.
Place the spice-rubbed steak on the prepared grill rack or broiler pan.
Cook the steak for approximately 8 minutes on each side, or until it reaches your desired degree of doneness. For medium-rare, an internal temperature of 130-135°F is recommended; for medium, 135-145°F. Use a meat thermometer inserted into the thickest part of the steak to ensure accurate doneness.
Remove the steak from the grill or broiler and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
After resting, cut the steak diagonally across the grain into thin slices. Slicing against the grain will make the steak easier to chew and more tender.
Serve the sliced spice-rubbed flank steak immediately with a generous dollop of the chilled horseradish cream.

Expert Tips & Tricks

For a more intense Bourbon flavor, use a high-quality Bourbon in the marinade.
If you don’t have Bourbon, you can substitute it with beef broth or apple juice, although the flavor will be different.
Adjust the amount of chili powder in the spice rub to your preferred level of spiciness.
To prevent the steak from drying out, avoid overcooking it. Use a meat thermometer to monitor the internal temperature accurately.
If grilling, create distinct grill marks by placing the steak at an angle on the grill grates, then rotating it 45 degrees halfway through the cooking time on each side.
Make the horseradish cream a day in advance to allow the flavors to fully meld.
If you find the horseradish cream too strong, add a little extra yogurt to mellow it out.
For a smoky flavor, add a handful of wood chips (such as hickory or mesquite) to your grill while cooking.

Serving & Storage Suggestions

Serve the sliced spice-rubbed flank steak hot off the grill with a generous dollop of the horseradish cream. This dish is delicious on its own or as part of a larger barbecue spread. It pairs well with grilled vegetables, such as asparagus or corn on the cob, and a simple salad.

Leftover steak should be stored in an airtight container in the refrigerator. It will last for 3-4 days. Reheat gently in a skillet over low heat or in the microwave. Be careful not to overcook the steak when reheating, as it can become dry. The horseradish cream should also be stored in an airtight container in the refrigerator and will last for up to a week.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	115.4 kcal	N/A
Calories from Fat	29g	25%
Total Fat	3.2 g	5%
Saturated Fat	1.2 g	6%
Cholesterol	23.2 mg	7%
Sodium	303.3 mg	12%
Total Carbohydrate	6.4 g	2%
Dietary Fiber	1.3 g	5%
Sugars	3.9 g	15%
Protein	8.8 g	17%

Variations & Substitutions

For a spicier kick, add a pinch of cayenne pepper to the spice rub.
If you don’t have plain fat-free yogurt, you can use Greek yogurt for a tangier flavor.
For a dairy-free option, substitute the yogurt in the horseradish cream with a plant-based alternative, such as coconut yogurt or cashew cream.
Experiment with different types of Bourbon to vary the flavor profile of the marinade.
Use a different cut of steak, such as skirt steak or hanger steak, if you prefer. Adjust the cooking time accordingly.
Add a touch of lemon juice or lime juice to the horseradish cream for a brighter flavor.
For a sweeter spice rub, increase the amount of sugar.

FAQs (Frequently Asked Questions)

Q: Can I marinate the steak for longer than 24 hours?

A: While 24 hours is ideal, you can marinate the steak for up to 48 hours. Beyond that, the acid in the marinade may start to break down the meat fibers too much, resulting in a mushy texture.

Q: Can I make the horseradish cream ahead of time?

A: Absolutely! In fact, making the horseradish cream a day in advance allows the flavors to meld together beautifully. Just store it in an airtight container in the refrigerator.

Q: What’s the best way to tell if the steak is cooked to the right doneness?

A: The most reliable way is to use a meat thermometer. Insert it into the thickest part of the steak, avoiding bone. For medium-rare, aim for 130-135°F; for medium, 135-145°F.

Q: Can I freeze leftover spice-rubbed flank steak?

A: Yes, you can freeze leftover steak. Wrap it tightly in plastic wrap and then in aluminum foil, or store it in an airtight freezer container. It will keep for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Q: What should I serve with this dish?

A: This steak pairs well with grilled vegetables, such as asparagus, corn, or bell peppers. It’s also delicious with a simple salad or roasted potatoes. A dry red wine, like Cabernet Sauvignon or Merlot, would complement the flavors nicely.

Final Thoughts

This Spice-Rubbed Flank Steak with Horseradish Cream is a guaranteed crowd-pleaser, whether you’re hosting a summer barbecue or simply looking for a flavorful and satisfying weeknight meal. The combination of the smoky spice rub and the cool, tangy horseradish cream is simply irresistible. Don’t be intimidated by the marinating time – it’s mostly hands-off, and the results are well worth the wait. I encourage you to give this recipe a try and let me know what you think! Feel free to experiment with different spice combinations or variations to make it your own. And don’t forget to pair it with your favorite side dishes and a glass of wine for a truly memorable meal. Happy cooking!

Spice-Rubbed Flank Steak With Horseradish Cream Recipe