Flank Steak With Horseradish Sauce

Quick look

  • prep 10 min    cook 15 min
  • serves 4

Flank Steak With Horseradish Sauce Flank Steak With Horseradish Sauce


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

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

    How to make it  25 minutes

  • 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.


Nutritional Information(per serving)

  • Calories: 225
  • Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 51mg
  • Sodium: 353mg
  • Carbs: 5g
  • Protein: 26g

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

Diabetic Exchanges: 4 lean meat.

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