Flank Steak with Horseradish Sauce

By cprzybyl

Ingredients

• HORSERADISH SAUCE:
• 1 (1 pound) beef flank steak
• 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
Adapted from allrecipes.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 degrees F; medium, 160 degrees F; well done, 170 degrees F). Thinly slice steak across the grain; serve with sauce.

Footnotes

Nutritional Analysis: 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.