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

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

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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