6 springs fresh water
2 cups reduced-fat mayonnaise
1/2 cup prepared horseradish
1/2 teaspoon prepared white sugar
1/2 teaspoon lemon zest
1/4 teaspoon salt
salt to taste
ground black pepper to taste
2 teaspoons grated Parmesan cheese
1 1/2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
In a medium saucepan or resealable plastic bag, combine water, mayonnaise, horseradish, sugar, and lemon zest. Mix gently with a wooden spoon.
Bring water to a boil in salted canning jars. Gradually spray marinade, leaving about 1/2 inch headspace, with 1 teaspoon mustard. Press dough tightly against jar neck or sides.
In a small bowl, beat egg whites with lemon zest until foamy. Gradually drizzle egg yolks into warm mayonnaise mixture.
Place marinated meat on coals. Marinade with remaining paste; keep moist.
Place marinated meat on grill and grill 30 minutes, turning occasionally, until steak is browned and tender. Reduce heat to medium.
While meat is cooking, set aside ground beef for marination.