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Tangy Flank Steak with Horseradish Cream

Yield 4 servings (serving size: 3 ounces steak and 2 1/2 tablespoons horseradish cream)
The diamond scoring pattern on the steak allows more surface area for the marinade. To bring out the flavor even further don't forget the Horseradish Cream.


  • 1 (1-pound) lean flank steak
  • 1/2 cup cider vinegar
  • 1/2 cup thawed apple juice concentrate, undiluted
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
  • 3 tablespoons prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • Vegetable cooking spray
  • Horseradish Cream

Nutrition Information

  • calories 258
  • caloriesfromfat 44 %
  • fat 12.5 g
  • satfat 5.2 g
  • monofat 5.1 g
  • polyfat 0.4 g
  • protein 23 g
  • carbohydrate 11.8 g
  • fiber 0.2 g
  • cholesterol 57 mg
  • iron 2.5 mg
  • sodium 120 mg
  • calcium 23 mg

How to Make It

  1. Trim fat from steak. Score a diamond pattern on both sides of steak. Combine steak and next 5 ingredients (steak through Worcestershire sauce) in a large heavy-duty zip-top plastic bag. Seal bag, and marinate in refrigerator 8-12 hours, turning bag occasionally. Remove steak from bag; discard marinade.

  2. Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray, and cook 7 minutes on each side or until steak is desired degree of doneness. Cut steak diagonally across the grain into thin slices. Serve steak with Horseradish Cream.