Rubbed Flank Steak with Horseradish Cream

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Rubbed Flank Steak with Horseradish CreamRecipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
6 servings (serving size: 3 ounces steak and 1 tablespoon horseradish cream)


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1 (1 1/2-pound) flank steak
1/4 cup rye or bourbon whiskey
2 tablespoons low-sodium soy sauce
Horseradish cream:
1/3 cup plain fat-free yogurt
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1/8 teaspoon salt
Cooking spray


To prepare steak, trim fat from steak. Place whiskey and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning bag occasionally.

To prepare horseradish cream, combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.

To prepare rub, combine sugar and next 5 ingredients (sugar through salt). Remove steak from bag; discard marinade. Rub sugar mixture over steak; chill 30 minutes.

Prepare grill or broiler.

Place steak on a grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with the horseradish cream.

Created date

June 1999

Nutritional Information

Calories 232
Caloriesfromfat 43 %
Fat 11.2 g
Satfat 4.7 g
Monofat 4.4 g
Polyfat 0.6 g
Protein 24 g
Carbohydrate 6.5 g
Fiber 1 g
Cholesterol 57 mg
Iron 3 mg
Sodium 276 mg
Calcium 43 mg