Flank Steak with Spicy Lemon Sauce

Photo: John Autry; Styling: Cindy Barr

Yield:

4 servings (serving size: 3 ounces steak and about 3 tablespoons sour cream mixture)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Maureen Callahan,

May 2011