This Flat Iron Steak with Horseradish Gremolata is juicy, herbaceous and packed with flavor while still being keto, paleo, and Whole30 approved.
What is gremolata?
Gremolata is a paleo sauce made with chopped parsley, garlic, and grated lemon zest. Gremolata originated in Italy, and it’s naturally dairy-free, keto, delicious, and even Whole30 compliant. If you’re wondering how to make gremolata, it’s really simple: just toss all the ingredients in a bowl and mix to combine. This keto sauce takes the basic recipe a step further, adding horseradish for a real kick and olive oil for healthy fats. I like to chill my gremolata in the fridge overnight so that the flavors really meld together. While you could add gremolata to anything, it’s typically served with meat or fish and it’s a great option if you’re looking for Whole30 steak recipes.
What is the difference between chimichurri and gremolata?
Chimichurri is made with parsley, garlic, vinegar, olive oil, and chili pepper flakes, so it is typically more liquid than gremolata. This gremolata recipe is more like chimichurri’s cousin, with the addition of olive oil and horseradish. Chimichurri and gremolata can both be used to make delicious paleo steak recipes, just grill your preferred protein and top with your preferred dressing. I really like this horseradish gremolata for steak recipes because it adds a layer of heat that pairs so well with the fresh, bright flavors found in traditional gremolata.
How to cook the perfect steak
The method that you use to cook steak will vary based on the cut, but for this recipe, I like to take the steaks out of the fridge and bring them to room temperature. This ensures that the steaks will cook evenly. Then I generously season with salt and pepper and heat a cast iron pan with olive oil over medium-high. I get a nice sear on the flank steak on each side, and then I let the steak rest. Taking that extra time to let the steak rest helps keep all the juices in you don’t lose all the natural steak flavor when you cut it. Pair a perfectly cooked steak with gremolata and you’ve got a great dairy free keto recipe!
What does cut across the grain mean?
This is a gluten free, grain free recipe, but all steaks have a “grain.” Basically, the grain is the direction in which the muscle fiber runs. Look for the lines in a steak, and arrange the steak so that the lines from side to side (instead of top to bottom). Then you’ll cut your steak across the grain, from top to bottom, so that the knife runs perpendicular to the grain. Why should you cut steak against the grain? Cutting against the grain makes the cut more tender. If you cut meat in the same direction as the grain, the end result is a lot chewier, which is not a good thing. Cut your steak against the grain and you’ll notice the difference, especially in your favorite paleo steak recipes, like this one!
In addition to the steak with horseradish gremolata recipe, check out some of my other favorite keto beef recipes:
- Keto Mongolian Beef
- Keto Blackened Steak Salad
- Keto Beef and Broccoli Stir Fry
- Paleo Keto Cabbage Roll Soup
- Low Carb Big Mac Casserole
- Cheesy Smoked Sausage and Cabbage Casserole
- Cumin Spiced Beef Wraps
- Warm Taco Slaw
- Keto Chicken Fried Steak with Creamy Sausage Gravy
- Reuben Stuffed Mushrooms
Flat Iron Steak with Horseradish Gremolata
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
for the flat iron steak:
- 2 (16 -ounce) flat iron steaks (I get all my grass-fed meat here)
- Sea salt and ground black pepper (this is the only salt I use)
- 2 tablespoons olive oil (this is the brand I use)
for the horseradish gremolata
- 1 bunch fresh flat-leaf parsley, stems removed and finely chopped
- 3 cloves garlic, minced
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- ¼ cup prepared horseradish (get it here)
- ¼ cup olive oil
- pinch of sea salt and ground black pepper
for the flat iron steak:
- Remove the steaks from the refrigerator and allow them to come to room temperature before cooking. Season generously on both side with salt and pepper.
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the steaks to the pan and sear for 6 minutes or until they have developed a nice crust from the salt.
- Flip and cook for an additional 5 minutes for medium-rare, or continue cooking to your desired level of doneness.
- Let the steak rest for 5 minutes and then slice against the grain in thin strips.
- Top with horseradish gremolata before serving.
for the horseradish gremolata:
- Add all ingredients to a bowl and mix until well combined. For maximum flavor, I recommend making this gremolata recipe the day before and letting the flavors come together in the fridge for a full 24 hours. That being said, it is still delicious when eaten right away.
net carbs per serving: 3.6g
- Calories: 630
- Fat: 45.7g
- Carbohydrates: 5g
- Fiber: 1.4g
- Protein: 48g
Keywords: steak recipes, keto recipes, whole30 recipes, paleo recipes, beef recipes, gluten free recipes, sugar free recipes.
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