Source: dLife

Whiskey marinated and spice rubbed flank steak served with a spicy horseradish cream.

Servings

1.5 lb Beef, flank steak, london broil, raw, choice, 0" trim
0.25 cup Bourbon, 86 proof (rye or bourbon)
2 tbsp low sodium soy sauce
0.33 cup lowfat plain yogurt
2 tbsp Horseradish, cream
1 tsp dijon mustard
1 large garlic cloves , minced
1 tbsp sugar
1 tbsp paprika
1 tbsp chili powder
1.5 tsp black pepper
1 tsp garlic powder
0.12 tsp salt
1 cooking spray

1 Cut off excess fat from steak. Combine whiskey and soy sauce in a resealable plastic bag. Place steak in bag, close, and chill for 24 hours, flipping bag a few times.
2 Combine yogurt, horseradish, mustard, and garlic in a bowl; wrap with plastic wrap and place in refrigerator until ready to use.
3 Mix together sugar, paprika, chili powder, black pepper, garlic powder, and salt. Take steak out of bag and massage spice rub onto steak. Place steak on a plate and refrigerate for 30 minutes.
4 Preheat grill or broiler.
5 Lay steak on a cooking spray coated grill rack. Cook 8 minutes per side or until preferred degree of doneness. Let steak rest 5 minutes before slicing. Serve with horseradish sauce.

This horseradish sauce will go well with any cut of beef, especially prime rib.