Nana's London Broil with Horseradish Sauce

This thick and juice London broil is marinated perfectly with plenty of garlic, Worcestershire, fresh herbs and molasses. It is then cooked to perfection and served with a zesty sauce.

Ingredients:

• 3 1/2 lb London broil flank steak, 1 1/2 inches thick
• 3/4 cup extra virgin olive oil
• 4 garlic cloves, minced
• 2 tablespoon Worcestershire sauce
• 2 tablespoons molasses
• 1 medium onion, thinly sliced
• 2 tablespoons balsamic vinegar
• 1/4 cup orange juice
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 tablespoon freshly ground black pepper
• Melted butter for basting
• Spicy Horseradish Sauce:
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup freshly grated horseradish root
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1/4 teaspoon hot pepper flakes
• 1 tablespoon chopped green onion, green part only
• Salt and pepper to taste

Directions:

Place meat in a glass baking dish, deep enough to accommodate meat and marinade. Poke liberally with a dinner fork or meat tenderizer. In a medium bowl, combine all marinade ingredients and mix well. Pour mixture over meat and marinate at least 3 hours or overnight. Remove meat from refrigerator and let set 30 minutes at room temperature, discarding liquid. Using a gas grill, preheat on medium high then add meat. Grill 10-12 minutes on each side. Steak is best when cooked to medium rare. Baste occasionally on each side with butter. Remove steak, cover with foil, and let sit at least 5 minutes before slicing. Slice steak diagonally into 1/8 inch slices across grain. Arrange slices on platter and pour any leftover juices over steak. Serve with Spicy Horseradish Sauce. Spicy Horseradish Sauce: Mix ingredients together in a medium bowl. Cover and refrigerate at least 1 hour.

Number of Servings: 4-6