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
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.
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.