Ingredients
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1 1/2 lb flank steak, 1-inch thick
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1/2 cup mesquite-flavored marinade
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1/2 cup fat-free sour cream
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1 tbsp chopped green onion
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1 tbsp prepared horseradish
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1 tsp honey mustard
Steps
1
In a large resealable plastic bag combine steak and marinade. Seal bag; turn to coat. Refrigerate 8 hours, turning bag occasionally. Remove from refrigerator 40 minutes before grilling.
2
Coat grill rack with nonstick cooking spray. Preheat grill to high (400°F-450°F). For the sauce, in a small bowl combine sour cream, green onion, horseradish and mustard. Set aside until serving time.
3
Remove steak from marinade; discard marinade. Grill, covered, 6-8 minutes per side or to desired doneness (145°F for medium-rare). Place steak on a cutting board; let stand 5 minutes. Thinly slice against the grain, and serve with horseradish sauce.
