Flank Steak Heroes

Creamy horseradish sauce adds zest to slices of quick- cooking marinated steak

1⁄4 cup + 1 Tbs. olive oil

3 Tbs. red wine vinegar

2 Tbs. Worcestershire sauce

2 cloves garlic, minced

1 tsp. dried oregano

11⁄4 lb. flank steak

2⁄3 cup sour cream

2 Tbs. cream-style horseradish

1⁄2 tsp. salt

1⁄2 tsp. pepper

1 large onion, cut into 1⁄ 2"- thick slices 11⁄2 ( 12 oz.) long loaves French bread,

halved lengthwise 11⁄ cups baby arugula 2

3 tomatoes, sliced

• In large plastic food-storage bag, combine 1⁄4 cup oil, vinegar, Worcestershire, garlic and oregano; add steak. Seal bag; turn several times to coat steak. Chill 2 hrs.

• Let steak stand at room temp. 30 min. before grilling. Combine sour cream and horseradish; cover and reserve. Prepare grill for medium-high direct- and indirect-heat cooking. Remove steak from marinade; discard remaining marinade. Pat steak dry; sprinkle both sides with salt and pepper.

Grill over direct heat, flipping once, 4–5 min. per side for medium-rare or until desired doneness. Transfer to cutting board; let rest 10 min. before slicing. Brush both sides of onion slices with remaining 1 Tbs. oil. Place over indirect heat; grill, covered, until just tender, 4–5 min. per side. Cut bread crosswise into 6 portions. Dividing evenly, fill bread with arugula, tomatoes, steak and onions. Drizzle with reserved sour cream mixture.

Servings: 6. Active time: 45 min. Total time: 3 hrs. Calories: 507 Protein: 34g Fat: 18g ( 6g sat.) Chol.: 81mg Carbs.: 51g Sodium: 827mg Fiber: 3g Sugar: 8g