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Rubbed Flank Steak with Horseradish Cream

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 6 servings (serving size: 3 ounces steak and 1 tablespoon horseradish cream)

Ingredients

  • Steak:
  • 1 (1 1/2-pound) flank steak
  • 1/4 cup rye or bourbon whiskey
  • 2 tablespoons low-sodium soy sauce
  • Horseradish cream:
  • 1/3 cup plain fat-free yogurt
  • 2 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 large garlic clove, minced
  • Rub:
  • 1 tablespoon sugar
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Cooking spray

Nutrition Information

  • calories 232
  • caloriesfromfat 43 %
  • fat 11.2 g
  • satfat 4.7 g
  • monofat 4.4 g
  • polyfat 0.6 g
  • protein 24 g
  • carbohydrate 6.5 g
  • fiber 1 g
  • cholesterol 57 mg
  • iron 3 mg
  • sodium 276 mg
  • calcium 43 mg

How to Make It

  1. To prepare steak, trim fat from steak. Place whiskey and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning bag occasionally.

  2. To prepare horseradish cream, combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.

  3. To prepare rub, combine sugar and next 5 ingredients (sugar through salt). Remove steak from bag; discard marinade. Rub sugar mixture over steak; chill 30 minutes.

  4. Prepare grill or broiler.

  5. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with the horseradish cream.