Steak
1½ lbs flank steak
¼ cup rye or bourbon whiskey
2 tbls low-sodium soy sauce
Trim fat from steak. Place whiskey and soy sauce in large zip-lock bag. Add steak; seal and marinate in refrigerator for 24 hours, turning bag occasionally.
Horseradish Cream
1/3 c plain fat-free yogurt
2 tbls prepared horseradish
1 tsp Dijon mustard
1 large garlic clove, minced
Combine yogurt, horseradish, mustard, and garlic in small bowl. Cover and chill.
Rub
1 tbls sugar
1 tbls paprika
1 tbls chili powder
1½ tsp black pepper
1 tsp garlic powder
1/8 tsp salt
Combine above rub ingredients. Remove steak from bag; discard marinade. Rub sugar mixture over steak; chill 30 minutes. Prepare grill or broiler. Place steak on a grill rack or broiler pan coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Garnish with horseradish cream.
