Ingredients Jump to Instructions ↓

  1. 1 (1 pound) beef flank steak

  2. 3 tablespoons lemon juice

  3. 2 tablespoons Dijon mustard

  4. 2 tablespoons Worcestershire sauce

  5. 2 garlic cloves, minced

  6. 1/8 teaspoon hot pepper sauce


  8. 1/4 cup fat-free mayonnaise

  9. 1/4 cup reduced-fat sour cream

  10. 1 tablespoon Dijon mustard

  11. 2 green onions, finely chopped

  12. 2 teaspoons prepared horseradish

Instructions Jump to Ingredients ↑

  1. Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in. intervals, making diamond shapes. Repeat on other side. In a large resealable plastic bag, combine the next five ingredients. Add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Combine the sauce ingredients in a small bowl; cover and refrigerate.

  2. Drain and discard marinade. Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well done, 170 degrees F). Thinly slice steak across the grain; serve with sauce.


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