Rubbed Flank Steak with Horseradish Cream

From Cooking Light magazine

Beef and horseradish is a perfect match for meat with a condiment. The beef juices tend to temper the heat of the horseradish allowing the flavors to blend nicely together. The marinade process helps tenderize and flavor an otherwise tougher cut of meat that is low in fat.

Steak:

• 1 (1.5 pound) flank steak
• 1/4 cup of bourbon or rye whiskey
• 2 tbsp. low-sodium soy sauce

Horseradish cream:

• 1/3 cup plain yogurt (fat free if you’re counting calories)
• 2 tbsp. prepared horseradish
• 1 tsp. Dijon mustard
• 1 large garlic clove, minced

Rub:

• 1 tbsp. sugar
• 1 tbsp. paprika
• 1 tbsp. chili powder
• 1.5 tsp. black pepper
• 1 tsp. garlic powder
• 1/8 tsp. salt

Place whiskey, soy sauce, and steak in a zip lock bag and marinate for 24 hours, turning occasionally. Combine the rub ingredients. Remove steak from marinade and sprinkle the rub over both sides of the steak and let sit for 30 minutes. Meanwhile prepare the horseradish cream by combining all ingredients, cover, and keep chilled. On a preheated grill or broiler cook steak approximately 8 minutes per side (more or less depending on the doneness you prefer). After cooking let the meat rest on a cutting board for 5 or 10 minutes then proceed to cut diagonally across the grain making thin slices. Serve with a small dollop of horseradish cream on the side.