Grilled Flank Steak

1 pound beef flank steak*
3 tablespoons lemon juice
2 tablespoons Dijon-style mustard
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/8 teaspoon hot pepper sauce or to taste
Horseradish Sauce (see recipe below)

* Tenderized round steak may also be substituted in this recipe

Using a sharp knife, score the surface of the flank steak wit shallow diagonal cuts at 1-inch intervals, making diamond shapes. Repeat on other side of steak.

In a large resealable plastic bag, combine lemon juice, mustard, Worcestershire sauce, garlic, and hot pepper sauce. Add prepared flank steak. Seal bag and turn to coat. Refrigerate at least 8 hours or overnight, turning steaks occasionally.

Preheat barbecue grill. Remove steak from marinade; discard marinade. Place steak onto hot grill. Cover barbecue with lid, open any vents and grill until steak is medium rare or until the internal temperature reaches desired temperature on your meat thermometer(see below). NOTE: This steak is best cooked rare to medium rare.

Rare - 120°F
Medium Rare - 125°F
Medium - 130°F

Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a platter or individual dinner plates and serve with Horseradish Sauce.

Makes 4 servings.

Horseradish Sauce:
1/4 cup fat-free mayonnaise
1/4 cup fat-free sour cream
1 tablespoon Dijon-style mustard
2 green onions, finely chopped
2 teaspoons prepared horseradish

In a small bowl, combine mayonnaise, sour cream, Dijon mustard, green onions, and horseradish; cover and refrigerate until ready to serve.

Grilled Flank Steak - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Item	Amount	Fat Grams	Calories	WW Points
flank steak	1 pound	18	560	13
lemon juice	3 tablespoons	0	15	.7
mustard, Dijon	3 tablespoons	0	45	1.4
Worcestershire Sauce	2 tablespoons	0	0	0
garlic	2 cloves	0	10	.7
mayonnaise, fat-free	1/4 cup	0	48	1.4
sour cream, fat-free	1/4 cup	0	40	1.3
green onions	2 each	0	10	.6
horseradish	2 teaspoons	0	10	.6
Recipe Totals		18	738	19.7
Recipe makes 4 servings. Each Serving Totals - 4.5 Fat Grams, 194.5 calories, 4-9 WW

Spicy Beef Wraps

1 pound beef top sirloin, 3/4" thick 
1 1/2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
6 low-fat flour tortillas, 6-8 inches in diameter
1 cup fat-free sour cream
1 tablespoon prepared horseradish
6 cups lettuce, shredded
1/2 large red onion, chopped
1 large tomato, chopped

Preheat broiler in oven and set rack about 3-4 inches below heating elements.

Cut all visible fat from sirloin steak. In a small bowl, combine chili powder, oregano, and cumin. Rub the spice mixture over both sides of the beef and let stand for 15 minutes at room temperature.

Heat broiler; broil steak approximately 3 to 4 minutes per side or until done to your preference using a meat thermometer(see below).

Rare - 120°F
Medium Rare - 125°F
Medium - 130°F

When the steaks are done to your liking, remove from oven, let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Slice steak across grain into 1/8-inch slices.

Warm tortillas according to package directions.

In a small bowl, combine the sour cream and horseradish. Spread 3 tablespoons of the sour cream mixture over the top of each tortilla. Top each tortilla with 1 cup of lettuce; sprinkle with chopped red onion and tomatoes. Divide beef into equal portions and top each tortilla with beef.

Fold one end of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping and serve.

Makes 6 servings.

Ingredient Options:
Substitute cooked and shredded chicken.
Substitute chopped fresh or roasted red, green, yellow, or orange bell peppers.
 

Spicy Beef Wraps - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Item	Amount	Fat Grams	Calories	WW Points
Sirloin Steak	1 pound	68.2	984	25.8
tortillas, flour, low-fat	6 each	3.6	720	14.2
sour cream, fat-free	1 cup	0	189	4.2
horseradish	1 tablespoon	1.5	15	.9
lettuce	6 cups shredded	0	60	.8
tomato, large	1 each	.6	38	1.1
onion, red	1/2 large	0	30	.9
Recipe Totals		73.9	2036	47.9
Recipe makes 6 servings. Each Serving Totals - 12.3 Fat Grams, 339.3 calories, 7.9 WW Points

1/4 cup Cognac or other brandy, or Madeira
1/4 cup chicken broth, homemade or low-sodium canned
3 tablespoons light sour cream
1 tablespoon chopped fresh parsley leaves

Add the remaining 1 1/2 teaspoons oil to the skillet. Add the shiitakes and cook over medium-low heat, until soft, about 4 minutes. Add the shallots, garlic, and salt and cook until translucent, about 2 minutes. Pull the skillet from the heat, add the Cognac, and use a wooden spoon to scrape up any brown bits that cling to the pan. Return to the heat and cook until the liquid is reduced, about 1 minute. (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.) Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.

Spoon mushrooms and sauce over the medallions and serve.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Nutrition Information Nutritional Analysis per serving Calories 289 Fat 14 grams Saturated Fat 4 grams Carbohydrates 11 grams Fiber 1 gram Protein 25 grams