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Flank Steak with Horseradish Sauce

Flank Steak with Horseradish Sauce
An overnight marinade performs double duty, gently flavoring and tenderizing this lean cut of beef. It can be grilled to perfection in only minutes.
4 ServingsPrep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 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
  • HORSERADISH 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

Directions

  • 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
© Taste of Home 2013

2 of 2

Flank Steak with Horseradish Sauce (continued)

Directions (continued)

  • 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.
Nutrition Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013