Recipe: Rubbed Flank Steak with Horseradish Cream (with whiskey marinade)

RUBBED FLANK STEAK WITH HORSERADISH CREAM

FOR THE STEAK:
1 (1 1/2 pound) flank steak
1/4 cup rye or bourbon whiskey
2 tablespoons low-sodium soy sauce
FOR THE HORSERADISH CREAM:
1/3 cup plain fat-free yogurt
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 large garlic clove, minced
FOR THE RUB:
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1/8 teaspoon salt

TO PREPARE THE STEAK:
Trim fat from steak. Place whiskey and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning bag occasionally.

TO PREPARE THE HORSERADISH CREAM:
Combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.

TO PREPARE THE RUB:
Combine sugar and next 5 ingredients (sugar through salt).

Remove steak from bag; discard marinade. Rub sugar mixture over steak; chill 30 minutes.

WHEN READY TO COOK:
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.

TO SERVE:
Cut steak diagonally across grain into thin slices. Serve with the horseradish cream.

Makes 6 servings (serving size: 3 ounces steak and 1 tablespoon horseradish cream)
Source: Cooking Light magazine, 2000