Rosemary Steak with Apple-Horseradish Relish
- Total Time
- 0:00
- Prep
- 0:00
- Cook
- 0:00
- Serves
- 4
- Difficulty
- Easy
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rosemary1 ½ tsp, chopped fresh
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table salt¾ tsp
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black pepper¼ tsp
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uncooked lean and trimmed beef flank steak1 pound(s)
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store-bought horseradish1 Tbsp, drained
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fresh lemon juice2 Tbsp
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fresh parsley2 Tbsp, chopped fresh flat-leaf
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uncooked red onion(s)1 Tbsp, minced
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honey1 ½ tsp
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fresh apple(s)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