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