Flank Steak With Horseradish Sauce
Horseradish Steak Ingredients
1 pound beef flank steak
2 cloves garlic, minced
2 tablespoons Dijon-style mustard
1/8 teaspoon hot pepper sauce
2 tablespoons Worcestershire sauce
3 tablespoons fresh-squeezed lemon juice
For horseradish sauce
2 teaspoons prepared horseradish
1 tablespoon Dijon-style mustard
1/4 cup fat-free mayonnaise
2 green onions, finely chopped
1/4 cup fat-free sour cream
- Place the steak on a dish and with a sharp knife, score the surface – make shallow, criss-cross diagonal cuts at about 1 inch spacing on both sides.
- Take a large re-sealable plastic bag and in it, combine the garlic, mustard, lemon juice, Worcestershire sauce and hot pepper sauce.
- Put the scored flank steak into the bag, seal the bag and turn lightly to coat the meat with the marinade mixture on all sides.
- Refrigerate this bag of prepared marinade and steak for at least 8 hours or overnight, and turn the bag occasionally.
- Preheat the barbecue grill. Remove the flank steak from the bag and discard the marinade mixture.
Insert a meat thermometer into the center of the flank steak and place the meat on the grill. Cover the barbecue with the lid and grill for 7-9 minutes on each side till the steak is medium rare (145? F) or till it reaches the desired temperature on the thermometer.
- Meanwhile, prepare the horseradish sauce by combining all the ingredients for the sauce in a medium sized bowl. Cover and refrigerate till the meat is cooked.
- Remove the steak from the grill when done and let it rest for about 5 minutes.
- Slice the meat thinly in a diagonal manner and serve hot on individual plates with the horseradish sauce.
(Amounts per serving)
ENERGY PROTEIN FAT(total) SODIUM CHOLESTEROL
225kcal 26g 10g 353mg 51mg
No. of Servings: 6
Preparation time: 15 minutes + 8 hours marinating time
Cooking time: 10-15 minutes
- Flank steak with horseradish sauce makes an easy and elegant meal that is high in protein and low in fat and calories.
- It is a heart healthy and diabetic friendly recipe due to its low sodium, cholesterol and fat content.
- Beef is rich in selenium, zinc, iron, protein and B Vitamins. However, excess consumption of red meat has been linked to an increased occurrence of bowel and colon cancer. Thus opt for lean varieties of meat and limit consumption to 1 serving per week.