Flank Steak with Creamy Horseradish Sauce
Grilled Vegetable Medley
Ingredients
- 2 lb flank steak
- 2 Tbsp low-sodium soy sauce
- 2 tsp paprika
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- ¼ cup reduced-fat sour cream
- 3 Tbsp prepared horseradish
- 2 Tbsp organic roasted garlic mayonnaise
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat grill to medium-high heat. Sprinkle steak with soy sauce, paprika, and ½ tsp each salt and pepper.
- Grill, covered, 6 to 7 minutes per side or to desired doneness; let stand 10 minutes before slicing.
- Stir together sour cream, horseradish, mayonnaise, parsley, and ¼ tsp each salt and pepper. Spoon sauce over steak.
Side Dish Ingredients
- 1 small eggplant, cut into ¼-inch-thick planks
- 1 portobello mushroom cap
- 1 large zucchini, cut lengthwise into ¼-inch-thick planks
- 1 red bell pepper, halved
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat grill to medium-high heat. Toss together eggplant, mushroom, zucchini, bell pepper, oil, and vinegar.
- Grill, covered, 6 to 8 minutes or until tender, turning occasionally.
- Slice mushroom cap, and cut bell pepper into chunks. Sprinkle with salt and pepper.
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