Tangy Flank Steak With Horseradish Cream

Make the Horseradish Cream when you make the marinade. Then, when it is time for dinner all you have to do is cook meat and sides. Substitute 1 teaspoon dried rosemary for the fresh if you want. Time does not include marinating time.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb  flank steak
• 1⁄2 cup cider vinegar
• 1⁄2 cup  thawed  apple juice concentrate, undiluted
• 1  tablespoon  chopped fresh rosemary
• 3  tablespoons  prepared horseradish
• 1  tablespoon Worcestershire sauce
•  vegetable oil cooking spray
• 1⁄2 cup nonfat sour cream
• 2  tablespoons  chopped green onions
• 1  tablespoon  prepared horseradish

Directions

1. Trim fat from steak. Score a diamond pattern on both sides of steak. Combine steak and next 5 ingredients (steak through Worcestershire Sauce) in a large heavy zip-top bag. Seal bag and marinate in refrigerator for 8-12 hours, turning bag occasionally. Remove steak from bag; discard marinade.
2. Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray, and cook 7 minutes per side or until steak is desired degree of doneness. Cut steak diagonally across the grain into thin slices. Serve steak with Horseradish Cream.
3. To make Horseradish Cream: Combine sour cream, chopped green onions and 1 tablespoon horseradish in a small bowl. Stir well. Cover and chill.