Spice-Rubbed Flank Steak With Horseradish Cream |
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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 6 |
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A 1999 Cooking Light recipe. The steak is first marinated in soy sauce and bourbon and then rubbed with a dry rub and grilled to perfection. Served with horseradish cream sauce. Prep time does not include marinating time for steak. Ingredients:
1 flank steak (1 1/2 pounds) |
1/4 cup bourbon |
2 tablespoons low sodium soy sauce |
1/3 cup plain fat-free yogurt |
2 tablespoons prepared horseradish |
1 teaspoon dijon mustard |
1 large garlic clove, minced |
1 tablespoon sugar |
1 tablespoon paprika |
1 tablespoon chili powder |
1 1/2 teaspoons black pepper |
1 teaspoon garlic powder |
1/8 teaspoon salt |
cooking spray |
Directions:
1. To prepare steak, trim fat from steak. Place bourbon and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
2. To prepare horseradish cream, combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.
3. To prepare rub, combine sugar and next 5 ingredients (sugar through salt). Remove the steak from bag; discard marinade. Rub sugar mixture over steak and chill for 30 minutes.
4. Prepare grill or broiler. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with the horseradish cream.
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