Back about 25 years ago, in the roaring 80's, when lavish holiday parties for business acquaintences, friends and families were the norm, I recall this was one of the favorites at the omnipresent "carving station". Thinly sliced rare flank steak piled high on slices of garlic bread and garnished with a horseradish sauce was the opitomy of any catered affair. Since then it has been a common way, in our family, to reinvent leftover meat of various types and each time we enjoy this tasty little blast from the past we wonder why it's popularity has waned. In a nostalgic nod to more prosperous times and in a hope to steer ourselves in that direction once again, we resurrected this time tested classic. Here is my view of our Sunday night dinner at Nan's.
Combine first four ingredients in a small mixing bowl and season with salt and pepper. Transfer to a pretty serving bowl and refrigerate for one hour before serving to allow flavors to mingle. Serve as a garnish with thinly sliced flank steak on garlic bread.
