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

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

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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