Spice-Rubbed Flank Steak With Horseradish Cream

A 1999 Cooking Light recipe. The steak is first marinated in soy sauce and bourbon and then rubbed with a dry rub and grilled to perfection. Served with horseradish cream sauce. Prep time does not include marinating time for steak.

• Ready In: 36 mins
• Serves: 6

Ingredients

• 1  flank steak (1 1/2 pounds)
• 1⁄4 cup Bourbon
• 2  tablespoons low sodium soy sauce
• 1⁄3 cup plain fat-free yogurt
• 2  tablespoons  prepared horseradish
• 1  teaspoon Dijon mustard
• 1  large garlic clove, minced
• 1  tablespoon sugar
• 1  tablespoon paprika
• 1  tablespoon chili powder
• 1 1⁄2 teaspoons black pepper
• 1  teaspoon garlic powder
• 1⁄8 teaspoon salt
•  cooking spray

Directions

1. To prepare steak, trim fat from steak. Place bourbon and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
2. To prepare horseradish cream, combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.
3. To prepare rub, combine sugar and next 5 ingredients (sugar through salt). Remove the steak from bag; discard marinade. Rub sugar mixture over steak and chill for 30 minutes.
4. Prepare grill or broiler. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with the horseradish cream.