Flank Steak with Creamy Horseradish Sauce
Grilled Vegetable Medley
Ingredients
- ¾ lb flank steak
- 2 tsp low-sodium soy sauce
- ¼ tsp paprika
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1½ Tbsp reduced-fat sour cream
- 1 Tbsp prepared horseradish
- 2 tsp organic roasted garlic mayonnaise
- 2 tsp chopped fresh parsley
Instructions
- Preheat grill to medium-high heat. Sprinkle steak with soy sauce, paprika, and ⅛ 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 ⅛ tsp each salt and pepper. Spoon sauce over steak.
Side Dish Ingredients
- ½ small eggplant, cut into ¼-inch-thick planks
- 1 small portobello mushroom cap
- 1 small zucchini, cut lengthwise into ¼-inch-thick planks
- 1 small red bell pepper, halved
- 1 Tbsp olive oil
- ½ Tbsp red wine vinegar
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat grill to medium-high heat. Toss together eggplant, mushroom, zucchini, bell pepper, oil, and vinegar in a bowl.
- 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
302
|
126
|
428
|
| Fat (g) | 15 | 8 | 23 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 38 | 3 | 41 |
| Carb (g) | 2 | 14 | 16 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 646 | 304 | 950 |
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