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Grilled Flank Steak with Horseradish Sauce

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.