Flank Steak With Horseradish Sauce

This juicy cut of meat can be grilled to perfection in minutes.

More on:

• BBQ: Steak
• Barbecuing
• Beef Recipes

An overnight marinade performs double duty, gently flavoring and tenderizing this lean cut of beef.

Preparation time: 10 minutes
Cooking time: 15 minutes

You Will Need
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



What to Do
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.

2. 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.

3. Combine the sauce ingredients in a small bowl; cover and refrigerate.

4. Drain and discard marinade. Grill steak, covered, over medium-high heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well done, 170°F). Thinly slice steak across the grain; serve with sauce.

Serves 4

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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An elderly couple had been shopping at a grocery store, and the wife decided to steal a can of peaches. The inevitable happened and she was caught. Upon her court date, the judge asked her what she had stolen.

"Your Honor, I stole a can of peaches."

The judge replied, "How many peaches were in the can?"

She said, "Six."

The judge then said, "I will sentence you to six days in jail."

Her husband stood up behind her and replied, "Your Honor, she also stole a can of peas."

 

 

 

-- Eric Thompson

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