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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 11.4g
  • Saturated fat: 4g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 25.8g
  • Carbohydrate: 3.3g
  • Fiber: 0.6g
  • Cholesterol: 44mg
  • Iron: 1.9mg
  • Sodium: 459mg
  • Calcium: 60mg

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. 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. 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.
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