Flank Steak With Horseradish Sauce

• 1 lb beef flank steak
• 3 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1/8 teaspoon hot pepper sauce
• Horseradish sauce
• 1/4 cup low-fat mayonnaise
• 1/4 cup low-fat sour cream
• 1 tablespoon Dijon mustard
• 2 green onions, finely chopped
• 2 teaspoons prepared horseradish

1. Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in.
2. intervals, making diamond shapes.
3. Repeat on other side.
4. In a large resealable plastic bag, combine the next five ingredients.
5. Add steak.
6. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
7. Combine the sauce ingredients in a small bowl; cover and refrigerate.
8. Drain and discard marinade.
9. Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees, medium 160, well-done 170).
10. Thinly slice steak across the grain; serve with sauce.

beef flank, lemon juice, mustard, worcestershire sauce, garlic, hot pepper, horseradish sauce, lowfat mayonnaise, lowfat sour cream, mustard, green onions, horseradish

Taken from www.food.com/recipe/flank-steak-with-horseradish-sauce-99077 (may not work)