London Broil With Horseradish Sauce

• Steak:
• 1 clove garlic
• Salt and pepper
• 1 tablespoon chopped fresh thyme or 2 tsp. dried
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 (3 lb.) piece London broil
• (top round)
• Sauce:
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons bottled horseradish
• Salt and pepper

1. Prepare steak: Place garlic, salt, pepper and thyme on a cutting surface and use a large knife to chop together until mixed. Transfer to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients. Place steak in bag and seal. Turn several times to coat meat. Refrigerate, turning several times, for at least 3 hours and up to overnight.
2. Prepare sauce: Beat cream, sour cream, mustard, lemon juice and horseradish with an electric mixer until mixture forms stiff peaks. Season with salt and pepper. Pour into a chilled serving bowl, cover and refrigerate. (Sauce can be made up to an hour before serving.)
3. Preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from marinade and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 or 2 minutes longer, until an instant-read thermometer reads 140u0b0F (for medium-rare). Let steak rest on a cutting surface for 10 minutes. Working against the grain, cut into thin slices with a sharp knife. Serve with horseradish sauce on side.

clove garlic, salt, thyme, soy sauce, olive oil, broil, heavy cream, sour cream, mustard, lemon juice, horseradish, salt

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