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Ingredients
- 1 (1-pound) flank steak, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray
- 1/4 cup reduced-fat sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon canola mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Heat a large skillet over medium-high heat. Sprinkle both sides of steak with salt and pepper. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
2. While steak cooks, combine sour cream and next 5 ingredients (through juice) in a small bowl, stirring with a whisk. Stir in chives and parsley. Serve sour cream mixture with steak.
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