Name: Rosemary Steak with Apple-Horseradish Relish
Yield: 4 servings
Ingredients: 1.5 tsp rosemary chopped fresh; 0.75 tsp table salt; 0.25 tsp black pepper; 1 pound(s) uncooked lean and trimmed beef flank steak; 1 Tbsp store-bought horseradish drained; 2 Tbsp fresh lemon juice; 2 Tbsp fresh parsley chopped fresh flat-leaf; 1 Tbsp, minced uncooked red onion(s); 1.5 tsp honey; 2 medium fresh apple(s) unpeeled, cored, and cut into 1/4-inch pieces

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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

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

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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