Flank Steak with Creamy Horseradish Sauce
Grilled Vegetable Medley
Ingredients
- ¾ lb flank steak
- 2 tsp soy sauce
- ¼ tsp paprika
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1½ Tbsp sour cream
- 1 Tbsp prepared horseradish
- 2 tsp roasted garlic mayonnaise (such as Hellman's)
- 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
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. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
302
|
126
|
428
|
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