2002 Flank Steak with Horseradish Sauce

By boandozzy

One serving (1/4 of steak with 2 tablespoons sauce) equals 225 calories, 10 g fat (5 g saturated fat), 51 mg cholesterol, 353 mg sodium, 5 g carbohydrate, trace fiber, 26 g protein.

Diabetic Exchanges: 4 lean meat.

Originally published as Flank Steak with Horseradish Sauce in Light & Tasty February/March 2001, p44

Ingredients

• HORSERADISH SAUCE:
• 1 beef flank steak (1 pound)
• 3 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 garlic cloves, minced
• 1/8 teaspoon hot pepper sauce
• 1/4 cup fat-free mayonnaise
• 1/4 cup reduced-fat sour cream
• 1 tablespoon Dijon mustard
• 2 green onions, finely chopped
• 2 teaspoons prepared horseradish

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in. intervals, making diamond shapes. Repeat on other side.

In a large resealable plastic bag, combine the next five ingredients. Add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Combine the sauce ingredients in a small bowl; cover and refrigerate.

Drain and discard marinade. Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well done, 170°). Thinly slice steak across the grain; serve with sauce. Yield: 4 servings.