Ingredients
Scale
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
Instructions
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.
Notes
net carbs per serving: 3.6g
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 630
- Fat: 45.7g
- Carbohydrates: 5g
- Fiber: 1.4g
- Protein: 48g
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