Monday, May 30, 2011

Flank Steak with Spicy Lemon Sauce

Flank Steak with Spicy Lemon Sauce, adapted from Cooking Light May 2011
My changes-I was out of chives, so I omitted!

1 (1-pound) flank steak, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
1/4 cup reduced-fat sour cream
3 tablespoons prepared horseradish
1 tablespoon canola or olive oil mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley

1. Heat a large skillet over medium-high heat. Sprinkle both sides of steak with salt and pepper. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

2. While steak cooks, combine sour cream and next 5 ingredients (through juice) in a small bowl, stirring with a whisk. Stir in parsley. Serve with steak.

I thought this made a great contrast with the flank steak, and made it a bit more interesting than usual. It was super quick to make! This sauce is SPICY. I am not a big fan of horseradish, so I would use 2 T next time instead. Sauce would be great on roast beef or steak sandwiches too!


Flank Steak on FoodistaFlank Steak


  1. I just discovered the wonderful versatility of flank steak! Love it. And I stocked up since it seems to run out at the local supermarket fairly quickly... boyfriend now has three in his freezer, waiting for me to use them.

  2. I found you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this flank steak widget at the end of this post so we could add you in our list of food bloggers who blogged about flank steak,Thanks!


Whatcha Think?