Seared Flank Steak with Horseradish Sauce
makes 40 pieces
NOTE: We strongly recommend using crème fraîche in this recipe.
It has a firmer texture than sour cream (which can be watery in
sauces like this) and better flavor.
Flank Steak
11/2 pounds flank steak, trimmed of excess fat and patted dry with paper towels
Salt and ground black pepper2 tablespoons vegetable oil
Horseradish Sauce
1 cup crème fraîche or sour cream
3 tablespoons prepared horseradish
1 tablespoon lemon juice
1/4 teaspoon sugar
Salt and ground black pepper
INSTRUCTIONS:
1. Heat heavy-bottomed, 12-inch skillet over high heat until very hot, about 4 minutes. While skillet is heating, season steak with salt and pepper to taste. Add oil to pan and swirl to coat bottom. Lay steak in pan and sauté, not moving it, until well browned, about 31/2 minutes. Turn meat with tongs; sauté until browned on second side, about 31/2 minutes more. Transfer steak to plate and let rest for 10 minutes.
2. While steak rests, mix all ingredients for horseradish sauce, including salt and pepper to taste, in small serving bowl.
3. Following figure 17, slice steak crosswise on the bias into slices 1/8 inch thick. Halve longer slices into 3-inch lengths. Roll up each slice tightly, skewer with toothpick, and transfer to serving platter. Place bowl with sauce on platter and serve immediately.