Ingredients
1 beef flank steak (1 pound)3 tablespoons lemon juice2 tablespoons Dijon mustard2 tablespoons Worcestershire sauce2 garlic cloves, minced1/8 teaspoon hot pepper sauceHORSERADISH SAUCE:1/4 cup fat-free mayonnaise1/4 cup reduced-fat sour cream1 tablespoon Dijon mustard2 green onions, finely chopped2 teaspoons prepared horseradish
Preparation
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.
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 thermometer should read 145°; medium, 160°; medium-well, 170°). Thinly slice steak across the grain; serve with sauce.
