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Flank steak with horseradish sauce
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| 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 |
| 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 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.
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