Flank Steak with Horseradish Cream

recipe
The tangy horseradish cream is great as a topping for any kind of beef.

Yield:

4 servings (serving size: 3 ounces steak and about 2 1/2 tablespoons cream)

Recipe from

Oxmoor House

Nutritional Information

Calories 281
Caloriesfromfat 0.0 %
Fat 16.1 g
Satfat 5.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.7 g
Carbohydrate 8.5 g
Fiber 0.6 g
Cholesterol 65 mg
Iron 2.4 mg
Sodium 316 mg
Calcium 79 mg

Ingredients

1/4 cup reduced-fat olive oil vinaigrette
1 teaspoon dried Italian seasoning
1 small onion, quartered
1 (1-pound) flank steak
Cooking spray
1/2 cup fat-free sour cream
2 tablespoons fat-free mayonnaise
1 1/2 tablespoons prepared horseradish
Oregano sprigs (optional)

Preparation

1. Combine first 3 ingredients in a food processor; process until onion is minced.

2. Place steak in a large heavy-duty zip-top plastic bag. Pour onion mixture over steak; seal bag, and shake until steak is well coated. Marinate in refrigerator 8 hours, turning bag occasionally.

3. Prepare grill.

4. Remove steak from marinade; discard marinade. Place steak on grill rack coated with cooking spray. Cover and grill 10 to 12 minutes or to desired degree of doneness. Let steak stand 5 minutes.

5. Combine sour cream, mayonnaise, and horseradish, stirring well. Cut steak diagonally across grain into thin slices. Garnish with oregano sprigs, if desired. Serve with horseradish mixture.

carbo rating: 8

Note:

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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