This is my kind of appetizer!

Michele Kelly from Princeton who now resides in Florida sent this to me and it brought tears of joy to my big face.

Sometimes when you see a recipe in a cookbook that says it must be made a couple days in advance, you continue flipping through your cookbook and pass it up. Don’t flip! Stop and prepare this tasty dish.

Plan ahead for a party and take the time to prepare the marinade as it’ll be worth the effort. I don’t think it’s a coincidence that steaks, London Broil and horseradish go together like tomato sauce and pizza. This is an award-winning combination, a recipe to be shared with family and friends. Plan ahead and enjoy. Thanks Michele, for the recipe.

Note: for maximum tastiness marinate the meat in the fridge for 24-48 hours. You can get away with 5-6 hours if you want to make it the same day, but any shorter and you'll really be missing out on some serious flavor.


1/2 Cup of Soy Sauce
2 Tablespoons of Vinegar
1 1/2 Teaspoons of Ginger
1 Garlic Clove, Minced
1 Green Onion, Chopped
1 Small Bell Pepper, Chopped
1 Large, Thin, London Broil/ Flank Steak (At Least 2 Lbs.)

Combine all marinade ingredients. Pierce steak and then place it in a Ziploc bag with blended marinade. Refrigerate for at least 5 hours and up to 2 days for maximum flavor. If you choose the extended time, flip the marinating meat once or twice per day.

Horseradish Sauce:

1/2 Cup of Hellmann’s Mayonnaise
1/2 Cup of Sour Cream
2 Tablespoons of Parsley, Chopped
3 1/2 Tablespoons of Fresh Horseradish
1/2 Teaspoon of Freshly Ground Pepper
1/2 Teaspoon of Salt
1 Teaspoon of Lemon Juice

The Horseradish sauce can also be made two days ahead of time. Combine all the ingredients listed, mix well and refrigerate.

When you're ready to grill, preheat grill for at least 10 mins on high. Place on grill for about 3 1/2- 4 minutes on each side or until medium rare, that’s how I prefer it. Slice, serve and enjoy!

The post above reflects the thoughts and observations of New Jersey 101.5 weekend host Big Joe Henry. Any opinions expressed are Big Joe’s own.

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