Rubbed Flank Steak with Horseradish Cream

Rubbed Flank Steak with Horseradish Cream Recipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Yield:

6 servings (serving size: 3 ounces steak and 1 tablespoon horseradish cream)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

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.

Prepare grill or broiler.

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.

Note:

Cinda Chavich,

Cooking Light

June 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note