Grilled Steak & Horseradish Cream


This grilled steak (Chef Eric recommends flank steak) with a horseradish cream pairs delightfully with our Reserve Cabernet Sauvignon.

2 lbs flank steak
6 scallions

For the marinade:
3 cloves garlic, minced
½ cup Round Pond Garlic Infused Olive Oil
½ cup Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1 cup prune juice
4 oz worcestershire sauce
3 oz soy sauce
½ tsp thyme, chopped
¼ cup olives, pureed (optional ingredient)
Salt and pepper to taste

For the cream:
10 Tbsp crème fraîche
1 Tbsp walnuts
2 tsp horseradish (increase for more of a kick)
1 tsp chives, chopped
Salt and pepper to taste

For the marinade: Combine all ingredients in a container large enough to accommodate steaks. Trim excess fat from steaks and submerge in marinade overnight or up to 3 days.

For the horseradish cream: Toast walnuts in a dry pan until lightly browned and aromatic, allow to cool then chop. Combine chopped walnuts and remaining ingredients in a small bowl, mix well.

Final assembly: Remove steaks from marinade, season generously with salt and pepper, and grill over an open flame to desired doneness. Allow steaks to rest in a warm place at least 5-10 minutes. Slice steaks thinly on an extreme bias across the grain. Finish with a small amount of cream and garnish with a lightly grilled scallion.

Eric Maczko, Late Executive Chef

Written by Eric Maczko, Late Executive Chef

I love organic gardening in my Backyard Garden/Vineyard where I have 55 Albarino Vines and Seasonal Vegetables and Fruits, walks with my Yorkie named LaTour and golfing. My guilty pleasures are Doritos and Mountain Dew first thing in the morning - I don't do coffee...

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