Horseradish Flank Steak

• 1 lb flank steak
• 3 tablespoons Dijon mustard, divided
• 3 tablespoons lemon juice
• 4 12 teaspoons Worcestershire sauce
• 13 cup fat free sour cream
• 1 green onion
• 1 12 teaspoons prepared horseradish

1. Trim fat from beef.
2. Use a knife to score beef at 1 inch intervals.
3. Repeat on other side.
4. Place beef in a plastic bag in a shallow dish.
5. For the marinade, combine 2 T of dijon, the lemon juice and worcestershire.
6. Pour over beef.
7. Close bag and marinade in refrigerator for 6-24 hours, turning the bag occasionally.
8. In a small bowl, combine the remaining dijon; the sour cream, mayonnaise, green onion and horseradish.
9. Cover and refrigerate.
10. Remove from fridge 30 minutes prior to serving.
11. Drain the beef and discard the marinade.
12. Grill on the rack of an uncovered grill directly over medium coals, turning once.
13. Allow 12-14 minutes for medium.
14. To serve, thinly slice the beef across the grain.
15. Serve with sour cream mixture.

flank steak, dijon mustard, lemon juice, worcestershire sauce, sour cream, green onion, horseradish

Taken from www.food.com/recipe/horseradish-flank-steak-421093 (may not work)