Grilled Marinated Flank Steak with Creamy Horseradish Sauce
This succulent Grilled Marinated Flank Steak is a culinary delight that promises to impress! The flank steak is marinated in a zesty blend of lemon juice, Dijon mustard, and Worcestershire sauce, infusing it with rich flavors while ensuring it remains tender and juicy. Paired with a creamy horseradish sauce made from low-fat mayonnaise and sour cream, this dish offers a delightful balance of spice and creaminess. Perfect for a family dinner or a weekend barbecue, this recipe elevates simple steak into an extraordinary meal that everyone will adore.
4
Servings
120
Calories
11
Ingredients
Ingredients
beef flank steak
1 lb (scored)
lemon juice
3 tablespoons (freshly squeezed)
Dijon mustard
2 tablespoons (prepared)
Worcestershire sauce
2 tablespoons (liquid)
garlic
2 cloves (minced)
hot pepper sauce
1/8 teaspoon (to taste)
low-fat mayonnaise
1/4 cup (prepared)
low-fat sour cream
1/4 cup (prepared)
Dijon mustard (for sauce)
1 tablespoon (prepared)
green onions
2 (finely chopped)
prepared horseradish
2 teaspoons (prepared)
Instructions
1
Begin by preparing the flank steak. Using a sharp knife, make shallow diagonal cuts on the surface of the steak every 1 inch apart to create a diamond pattern, which helps tenderize the meat and allows the marinade to penetrate deeply.
2
In a large resealable plastic bag, combine lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and hot pepper sauce. This tangy marinade will enhance the flavor of the meat.
3
Place the scored flank steak into the marinade bag, seal it tightly, and gently turn the bag to ensure the steak is evenly coated. Refrigerate for at least 8 hours or overnight for maximum flavor infusion.
4
While the steak is marinating, prepare the horseradish sauce. In a small mixing bowl, combine the low-fat mayonnaise, low-fat sour cream, Dijon mustard, finely chopped green onions, and prepared horseradish. Mix well until fully combined, then cover and refrigerate until serving.
5
Once marinated, remove the flank steak from the refrigerator and discard the marinade. Preheat your grill to medium-hot.
6
Grill the steak, covered, for approximately 7-9 minutes on each side, or until it reaches your preferred level of doneness. Use a meat thermometer to check internal temperatures: 140°F for rare, 160°F for medium, and 170°F for well-done.
7
After grilling, remove the steak from the grill and let it rest for a few minutes. This allows the juices to redistribute, ensuring a juicy steak.
8
Slice the steak thinly against the grain to enhance tenderness. Serve immediately with the creamy horseradish sauce drizzled over or on the side.
Nutrition Information
5g
Fat
3g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in this recipe?
The primary cut of meat used in this recipe is a 1 lb beef flank steak.
How should the flank steak be prepared before marinating?
The steak should be scored with a sharp knife, making shallow diagonal cuts every 1 inch apart in a diamond pattern to help tenderize it and allow the marinade to penetrate.
What are the components of the steak marinade?
The marinade consists of lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and hot pepper sauce.
How long does the steak need to marinate?
The steak should be refrigerated in the marinade for at least 8 hours or up to overnight for maximum flavor.
What ingredients are in the creamy horseradish sauce?
The sauce contains low-fat mayonnaise, low-fat sour cream, Dijon mustard, finely chopped green onions, and prepared horseradish.
How many calories are in one serving of this steak?
Each serving contains approximately 120 calories.
What is the recommended grill temperature for this recipe?
The grill should be preheated to a medium-hot temperature.
How long should the flank steak be grilled on each side?
The steak should be grilled for approximately 7 to 9 minutes per side while covered.
What is the internal temperature for a rare steak?
A rare steak should reach an internal temperature of 140 degrees Fahrenheit.
What is the internal temperature for a medium steak?
A medium steak should reach an internal temperature of 160 degrees Fahrenheit.
What is the internal temperature for a well-done steak?
A well-done steak should reach an internal temperature of 170 degrees Fahrenheit.
Why is it important to let the steak rest after grilling?
Resting allows the juices to redistribute throughout the meat, ensuring the steak remains juicy when served.
How should the steak be sliced for serving?
The steak should be sliced thinly against the grain to maximize tenderness.
How many servings does this recipe provide?
This recipe yields 4 servings.
What is the fat content per serving?
There are 5 grams of fat per serving.
How much protein is in each serving?
Each serving contains 15 grams of protein.
How many carbohydrates are in this recipe?
There are 3 grams of carbohydrates per serving.
What type of mayonnaise is used for the horseradish sauce?
Low-fat mayonnaise is used to keep the recipe lighter.
Can I use regular sour cream for the sauce?
While the recipe specifies low-fat sour cream, you can use regular sour cream, though it will change the nutritional values.
Is this steak recipe suitable for a barbecue?
Yes, it is tagged as a barbecue recipe and is ideal for outdoor grilling.
How much lemon juice is required for the marinade?
The recipe calls for 3 tablespoons of freshly squeezed lemon juice.
How much Worcestershire sauce is needed?
You will need 2 tablespoons of liquid Worcestershire sauce.
What kind of mustard is used in the marinade?
Prepared Dijon mustard is used in both the marinade and the sauce.
How many cloves of garlic are used?
The recipe requires 2 cloves of minced garlic.
How much prepared horseradish is used in the sauce?
The sauce uses 2 teaspoons of prepared horseradish.
How many green onions should I use?
The recipe calls for 2 finely chopped green onions.
Is this a low-fat recipe?
Yes, it is specifically tagged as a low-fat and healthy cooking recipe.
What should I do with the marinade after the steak is done?
The marinade should be discarded once the steak is removed from the bag.
How much hot pepper sauce is in the marinade?
The marinade uses 1/8 teaspoon of hot pepper sauce.
What is the best way to serve the horseradish sauce?
The sauce can be drizzled directly over the thinly sliced steak or served on the side.