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This Flat Iron Steak with Horseradish Gremolata is juicy, herbaceous and packed with flavor while still being keto, paleo, and whole30 approved. 

Flat Iron Steak with Horseradish Gremolata

  • Author: Kyndra Holley
  • Total Time: 30 minutes
  • Yield: 4 servings 1x



for the flat iron steak:

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:

  1. 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.
  2. 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.
  3. Flip and cook for an additional 5 minutes for medium-rare, or continue cooking to your desired level of doneness.
  4. Let the steak rest for 5 minutes and then slice against the grain in thin strips.
  5. Top with horseradish gremolata before serving.

for the horseradish gremolata:

  1. 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

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes


  • 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.