Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place steak in large ziploc bag, add vinaigrette. seal bag, turn to coat and refrigerate at least 6 hours. coat grill rack with nonstick spray and preheat to medium high (350-400 degrees f/180-200 degrees c). remove steak from marinade and discard marinade. in a small bowl combine paprika, coriander, salt and pepper. rub spice mixture on both sides of steak; coat well. grill steak 4-5 minutes per side or until thermometer reads 145 f/65 c degrees for medium-rare. transfer steak to a cutting board and let rest 10 minutes. thinly slice steak across the grain, drizzle with lime juice and serve.

Target recipe: trim fat from beef. use a knife to score beef at 1 inch intervals. repeat on other side. place beef in a plastic bag in a shallow dish. for the marinade, combine 2 t of dijon, the lemon juice and worcestershire. pour over beef. close bag and marinade in refrigerator for 6-24 hours, turning the bag occasionally. in a small bowl, combine the remaining dijon; the sour cream, mayonnaise, green onion and horseradish. cover and refrigerate. remove from fridge 30 minutes prior to serving. drain the beef and discard the marinade. grill on the rack of an uncovered grill directly over medium coals, turning once. allow 12-14 minutes for medium. to serve, thinly slice the beef across the grain. serve with sour cream mixture.