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Flank Steak with Spicy Lemon Sauce

Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield 4 servings (serving size: 3 ounces steak and about 3 tablespoons sour cream mixture)

Ingredients

  • 1 (1-pound) flank steak, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons prepared horseradish
  • 1 tablespoon canola mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 224
  • fat 11.4 g
  • satfat 4 g
  • monofat 4.4 g
  • polyfat 1.1 g
  • protein 25.8 g
  • carbohydrate 3.3 g
  • fiber 0.6 g
  • cholesterol 44 mg
  • iron 1.9 mg
  • sodium 459 mg
  • calcium 60 mg

How to Make It

  1. Heat a large skillet over medium-high heat. Sprinkle both sides of steak with salt and pepper. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

  2. While steak cooks, combine sour cream and next 5 ingredients (through juice) in a small bowl, stirring with a whisk. Stir in chives and parsley. Serve sour cream mixture with steak.