Flank Steak With Horseradish Sauce

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

[quicklook-recipe prep_time=”10 min” cook_time=”15 min” serves=”4″ details=”” ]

Flank Steak With Horseradish Sauce
Flank Steak With Horseradish Sauce

[ingredients-list title=”Ingredients” serving_size=””]

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


  • 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



[ingredients-list title=”Horseradish Sauce” serving_size=””]

  • 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

[/ingredients-list][step-list-wrapper title=”How to make it” time=”25 minutes”]

[step-item number=”1″ image_url=”” title=”” ]
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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Combine the sauce ingredients in a small bowl; cover and refrigerate.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] 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. [/step-list-wrapper]


[nutrition-info calories=”225″ calories_fat=”” fat=”10g” sat_fat=”5g” choles=”51mg” sodium=”353mg” carbs=”5g” sugars=”” protein=”26g” fiber=””]

One serving equals 1/4 of steak with 2 tablespoons sauce.

Diabetic Exchanges: 4 lean meat.



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Originally Published in Reader's Digest