Flank Steak With Horseradish Sauce - cooking recipe

Ingredients

1 lb beef flank steak
3 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/8 teaspoon hot pepper sauce
Horseradish sauce
1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1 tablespoon Dijon mustard
2 green onions, finely chopped
2 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 rare, a meat thermometer should read 140 degrees, medium 160, well-done 170).
Thinly slice steak across the grain; serve with sauce.