Flank Steak With Horseradish Butter

• 1/4 cup Land O Lakes Butter, softened
• 1 tablespoon prepared horseradish
• 1 teaspoon chopped fresh chives
• 1 cup dry red wine or apple juice
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons finely chopped fresh garlic
• 1 tablespoon fresh oregano leaves, finely chopped*
• 1 tablespoon fresh thyme leaves**
• 2 tablespoons olive oil
• 1 1/4 pounds flank or top round steak
• Chopped fresh chives, if desired

1. Combine all horseradish butter ingredients in bowl; mix well.
2. Cover; refrigerate until serving time.
3. Combine all marinade ingredients in large plastic resealable food bag; add steak.
4. Tightly seal bag; turn over several times to coat beef.
5. Place bag into 13x9-inch pan.
6. Refrigerate, turning bag occasionally, about 4 hours.
7. Heat gas grill on medium-high or charcoal grill until coals are ash white.
8. Remove steak from marinade; discard marinade.
9. Place steak onto grill.
10. Grill, turning once, 12-19 minutes or until internal temperature reaches 145F (medium-rare) or desired doneness.
11. Remove steak to cutting board.
12. Cut across grain into thin slices; top each serving with a dollop of horseradish butter.
13. Garnish with additional chopped chives, if desired.
14. *Substitute 1 teaspoon dried oregano leaves.
15. **Substitute 1 teaspoon dried thyme leaves.

butter, horseradish, fresh chives, red wine, red wine vinegar, fresh garlic, oregano, thyme, olive oil, flank, fresh chives

Taken from www.landolakes.com/recipe/1411/flank-steak-with-horseradish-butter (may not work)