1 beef flank steak (about 1 pound) 
2 tablespoons reduced-sodium soy sauce 
1 tablespoon red wine vinegar 
2 cloves garlic, minced 
1/2 teaspoon black pepper 
1 cup fat-free sour cream 
1 tablespoon prepared horseradish 
1 tablespoon Dijon mustard 
1/4 cup finely chopped fresh parsley 
1/2 teaspoon salt 
6 sourdough rolls (2 ounces each), split 
6 romaine lettuce leaves 

Place flank steak in large re-sealable plastic food storage bag
Add soy sauce, vinegar, garlic and pepper. Close bag securely; turn to coat
Marinate in refrigerator at least 1 hour
Prepare grill or preheat broiler
Drain steak; discard marinade
Grill or broil steak over medium heat, uncovered, 17 to 21 minutes for medium rare to medium or until desired doneness, turning once
Remove from grill. Cover with foil; let stand 15 minutes
Thinly slice steak across the grain
Combine sour cream, horseradish, mustard, parsley and salt in small bowl until well blended
Spread rolls with horseradish sauce; layer with sliced steak and lettuce
Garnish with small pickles, if desired

Food exchange 2 starch 3 meat
(1 sandwich (1 roll with 2 ounces cooked beef, 3 tablespoons plus 1 teaspoon Horseradish Sauce
and 1 lettuce leaf ) without garnish) 
Calories 307 Calories from Fat 27 % Total Fat 9 g Saturated Fat 3 g 
Cholesterol 32 mg Carbohydrate 29 g Fiber 1 g Protein 24 g Sodium 600 mg

Courtesy Diabetic Cooking

Serves 6