Flank Steak With Horseradish Sauce Recipe

Ingredients
<br>- 1 (1 pound) beef flank steak
<br>- 3 tablespoons lemon juice
<br>- 2 tablespoons Dijon mustard
<br>- 2 tablespoons Worcestershire sauce
<br>- 2 garlic cloves, minced
<br>- 1/8 teaspoon hot pepper sauce
<br>- HORSERADISH SAUCE:
<br>- 1/4 cup fat-free mayonnaise
<br>- 1/4 cup reduced-fat sour cream
<br>- 1 tablespoon Dijon mustard
<br>- 2 green onions, finely chopped
<br>- 2 teaspoons prepared horseradish
<br><p></p>Directions
<br>step 1: Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-inch 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.
<br>step 2: 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 rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees). Thinly slice steak across the grain; serve with sauce.
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Ingredients
- 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
step 1: Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-inch 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.
step 2: 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 rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees). Thinly slice steak across the grain; serve with sauce.

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