Steak Slices with Horseradish Cream

The Editors
Serves 12 at cocktail party as appetizer or 6 if served indi
Preparation Method
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“Makes a wonderful summer appetizer. We like to serve this on a glass plate with the horseradish cream in a small side dish.” —The Governor’s Inn, Ludlow, Vermont


1 pound flank steak
1/3 cup soy sauce
1/3 cup white wine
2 tablespoons salad oil

Slice steak into 5-inch-wide strips. Combine soy sauce and wine in shallow dish. Add steak and marinate in refrigerator 24 hours. Brush steak with oil and broil without rack 6 inches from heat for 1 minute on each side. Then broil 5 minutes each side. Allow steak to cool. Brush with marinade juices and refrigerate. When cold cut into very thin diagonal slices. Serve with toothpicks for dipping into horseradish cream.


1 large garlic clove
1-1/2-ounce piece of fresh horseradish, peeled and cut in half (or 3 tablespoons prepared horseradish)
1 cup heavy cream
1 tablespoon wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
3 drops Tabasco or hot sauce

In food processor with steel blade, and with motor running, drop garlic through feed tube and mince finely. Add horseradish and mince. With machine still running pour cream through feed tube in slow stream and process until thick and fluffy. Add vinegar, Worcestershire, salt, and Tabasco. Blend 5 seconds. Serve immediately with steak slices and plain crackers.

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