Beef up the flavor of the flank steak with a tasty, reduced-sodium marinade. Plus, you can lighten up the horseradish sauce by using nonfat sour cream – it still packs a savory punch!
Ingredients:
- 1 beef flank steak (about 1 pound)
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- ½ teaspoon black pepper
- 1 cup fat-free sour cream
- 1 tablespoon prepared horseradish
- 1 tablespoon Dijon mustard
- ¼ cup finely chopped fresh parsley
- ½ teaspoon salt
- 6 sourdough rolls (2 ounces each), split
- 6 romaine lettuce leaves
Directions:
- Place flank steak in large resealable food storage bag. Add soy sauce, vinegar, garlic and pepper. Close bag securely; turn to coat. Marinate in refrigerator at least 1 hour.
- Prepare grill for direct cooking. Drain steak; discard marinade. Grill steak over medium heat, uncovered, 17 to 21 minutes for medium-rare to medium or until desired doneness, turning once. Remove from grill. Cover with foil; let stand 15 minutes. Thinly slice steak across the grain.
- Combine sour cream, horseradish, mustard, parsley and salt in small bowl until well blended. Spread rolls with horseradish sauce; layer with sliced steak and lettuce.
Nutrition per Serving:
Makes 6 servings
(1 sandwich = 1 roll with 2 ounces cooked beef, 3 tablespoons plus 1 teaspoon horseradish sauce and 1 lettuce leaf)
- Calories = 307
- Calories from fat = 27%
- Total fat = 9 g
- Saturated fat = 3 g
- Cholesterol = 32 mg
- Carbohydrate = 29 g
- Fiber = 1 g
- Protein = 24 g
- Sodium = 600 mg
Dietary Exchanges:
- Starch = 2
- Meat = 3
Source: www.diabeticcooking.com
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