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Nutritional Information
Calories 232
Fat 11.2g
Cholesterol 57.0mg
Sodium 276mg
Carbohydrates 6.5g
Fiber 1.0g
Servings
Serves 6
Time To Cook
35 minutes total.
Final Beef Temperatures:
Rare: Very red, warm center 125 degrees
Medium: Pink, warm center 130 degrees
Well: Pink, very warm center 145 degrees and above
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Cowboy Rubbed Flank Steak With Horseradish Cream
Ingredients
Beef
1 1.5 lb flank steak
1/4 rye or bourbon whiskey
2 tablespoons low sodium soy sauce
Horseradish Cream
1/3 cup fat free plain yogurt
2 tablespoon Pinders horseradish
1 teaspoon Dijon mustard
1 large garlic clove, minced
Rub
1 tablespoon granulated sugar
1 tablespoon paprika
1 tablespoon chili powder
11/2 teaspoons black pepper
1 teaspoon garlic powder
1/8 teaspoon salt
Cooking spray of your choice
Directions
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1. To prepare steaks, trim fat from steak. Place whiskey and soy sauce in a large zip-top plastic bag. Add steak, seal and marinate in refrigerator for 24 hours, turning entire bag occasionally.
2. To prepare horseradish cream,
combine yogurt, horseradish, mustard and garlic into a small bowl. Cover and chill.
3. To prepare rub, combine sugar and next five ingredients ( sugar through salt). Remove steak from bag and discard marinade. Rub sugar mixture over steak and chill for 30 minutes.
4. Prepare grill or broiler.
5. Place steak on grill or broiler rack coated with cooking spray and cook 8 minutes on each side or until desired degree of doneness.
6. Cut steak diagonally across the grain into thin slices. Serve with horseradish cream.
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