Rosemary steak with apple-horseradish relish
1½ tsp, chopped fresh
Uncooked lean and trimmed beef flank steak
1 Tbsp, drained
Fresh lemon juice
2 Tbsp, chopped fresh flat-leaf
Uncooked red onion(s)
1 Tbsp, minced
2 medium, unpeeled, cored, and cut into 1/4-inch pieces
- Stir together rosemary, 1/4 teaspoon of salt, and pepper in cup. Rub herb mixture on both sides of steak and lightly spray with nonstick spray.
- Heat large ridged grill pan over medium-high heat. Add steak and cook, turning occasionally, until instant-read thermometer inserted into side of steak registers 145°F, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes.
- Meanwhile, to make relish, stir together horseradish, lemon juice, parsley, onion, honey, and remaining 1/2 teaspoon of salt in medium bowl. Stir in apples. Cut steak on diagonal into 16 thin slices. Serve with relish.
- Per serving: 4 slices steak and 1/2 cup relish