Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini

Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini
Photo by David Loftus and Andra Nelki

Ingredients

  • 1 tablespoon whole black peppercorns
  • 2 pounds London broil (top sirloin)
  • 1 tablespoon fresh rosemary leaves
  • ½ teaspoon hot red pepper flakes
  • 1/3 cup olive oil
  • 3 cloves garlic
  • Horseradish Cream
  • + 2 more ingredients
    • Grilled Garlic Crostini
    • 2 teaspoons kosher salt

Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight. Preheat the grill or broil...

View full recipe at Epicurious

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