Grilled Flank Steak Sandwich with Horseradish Sauce

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:

1. 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.
2. 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.
3. 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