For the Marinade

• 3 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1/4 cup Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon Louisiana hot sauce
• 1 tablespoon prepared horseradish

For the Sauce

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon Dijon mustard
• 3 scallions, finely chopped
• 1 tablespoon prepared horseradish

Method

Using a sharp knife, score the surface of the steak with shallow diagonal cuts at one-inch intervals, making diamond shapes. Do this to both sides of the steak.

In a large resealable plastic bag, combine the marinade ingredients. Add the steak, seal and turn to coat. Place the bag in a bowl (just in case the bag should leak) and refrigerate for 6-8 hours, or overnight.

In a stainless steel mixing bowl, combine the sauce ingredients well. Seal and store in the fridge till ready to serve.

Drain and discard marinade. Grill steak over medium hot coals (or gas) with the grill cover closed, for 7-9 minutes each side, depending on your preferred degree of doneness.

Thinly slice the steak across the grain and arrange on a serving platter.

Drizzle some of the sauce over the meat, and serve the balance as a dipping sauce. YUM !

Serves: 4 (maybe!)

Contributor: Junior Trimmer

 

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