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Flank Steak with Horseradish Cream

Flank Steak with Horseradish Cream

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

Oxmoor House JANUARY 2005

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


  • 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)


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

Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 0.0%
  • Fat: 16.1g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.7g
  • Carbohydrate: 8.5g
  • Fiber: 0.6g
  • Cholesterol: 65mg
  • Iron: 2.4mg
  • Sodium: 316mg
  • Calcium: 79mg

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Flank Steak with Horseradish Cream Recipe