Ingredients: 1 pound beef flank steak 3 tablespoons lemon juice 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 2 garlic cloves, minced 1/8 teaspoon hot pepper sauce HORSERADISH SAUCE: 1/4 cup fat-free mayonnaise 1/4 cup reduced-fat sour cream 1 tablespoon Dijon mustard 2 green onions, finely chopped 2 teaspoons prepared horseradish Directions:1. Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-inch 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. Thinly slice steak across the grain; serve with sauce. |