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Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir Photo by: Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Rubbed Flank Steak with Horseradish Cream

Cooking Light JUNE 1999

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 43%
  • Fat: 11.2g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 24g
  • Carbohydrate: 6.5g
  • Fiber: 1g
  • Cholesterol: 57mg
  • Iron: 3mg
  • Sodium: 276mg
  • Calcium: 43mg
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Rubbed Flank Steak with Horseradish Cream Recipe

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