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

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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