London Broil With Creamy Horseradish Sauce

• London Broil
• 3 garlic cloves, minced
• 2 teaspoons fresh lemon juice
• 3 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 cup red wine
• 1 tablespoon soy sauce
• 1 teaspoon honey
• salt & freshly ground black pepper
• 2 - 2 1/2 lbs flank steaks or 2 -2 1/2 lbs top round beef
• Creamy Horseradish Sauce
• 1/4 cup prepared horseradish
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1 dash Worcestershire sauce
• 1 tablespoon cider vinegar
• salt & freshly ground black pepper
• 1 teaspoon finely chopped fresh chives

1. Make the sauce: Whisk all the ingredients for the horseradish sauce together until smooth and creamy. Put in the refrigerator for at least 4 hours to allow the flavors to meld. Serve in a ramekin beside the meat.
2. For the London Broil: To make the marinade, mix together all the ingredients except the meat. Place the meat in a shallow dish and cover with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.
3. Remove the meat from the refrigerator and bring it to room temperature before cooking.
4. Preheat a grill to high, oil the grate, and set it 5 to 6 inches above the coals. (Alternatively, preheat the broiler to high and set a rack 5 to 6-inches below the heat source.)
5. Remove the meat from the marinade (discard the marinade) and pat it dry with paper towels. Grill on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare. Transfer to a carving board and let stand for 8 to 10 minutes.
6. Slice the meat at a 45-degree angle across the grain and serve with the horseradish sauce.

broil, garlic, lemon juice, balsamic vinegar, worcestershire sauce, red wine, soy sauce, honey, salt, flank, horseradish sauce, horseradish, sour cream, mustard, worcestershire sauce, cider vinegar, salt, fresh chives

Taken from www.food.com/recipe/london-broil-with-creamy-horseradish-sauce-500395 (may not work)