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Rosemary Steak with Apple-Horseradish Relish

4
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
4
Difficulty
Easy

Ingredients

rosemary

1½ tsp, chopped fresh

table salt

¾ tsp

black pepper

¼ tsp

uncooked lean and trimmed beef flank steak

1 pound(s)

store-bought horseradish

1 Tbsp, drained

fresh lemon juice

2 Tbsp

fresh parsley

2 Tbsp, chopped fresh flat-leaf

uncooked red onion(s)

1 Tbsp, minced

honey

1½ tsp

fresh apple(s)

2 medium, unpeeled, cored, and cut into 1/4-inch pieces

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Per serving: 4 slices steak and 1/2 cup relish

Notes

Depending on your preference, use a tart apple such as Granny Smith or a sweet one like Golden Delicious to make the relish. A combination of apple varieties is OK too.

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