Quick Flank Steak with Lemony Sauce | Crispy Kale Chips

Prep time: 10 minutes Cook time: 20 minutes

per serving: 232 calories; 24 grams protein; 14 grams total fat; 0 grams fiber; 6 grams saturated fat; 1 gram carbohydrates; 48 mgs cholesterol; 398 mgs sodium; 6 WW points plus

Quick Lower Calorie

Quick Flank Steak with Lemony Sauce


1 pound flank steak trimmed

1/2 teaspoon coarse salt

1/2 teaspoon black pepper

cooking spray

1/4 cup sour cream

1 tablespoon horseradish

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

1 tablespoon zest of lemon plus one tablespoon juice

2 tablespoons fresh chives (can use dried) chopped

1 tablespoon Italian parsley chopped


Heat a large skillet over medium-high heat. Sprinkle both sides of steak with salt and pepper. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
While steak cooks, combine sour cream, horseradish, mayonnaise, Dijon, lemon zest and juice in a small bowl, stirring with a whisk. Stir in chives and parsley. Serve sour cream mixture with steak.

Kale Chips


1 bunch kale washed and thoroughly dried

2 tablespoons olive oil

1 teaspoon coarse salt for sprinkling


Preheat the oven to 275 degrees
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes.