Not having a grill, I am always looking for great ways to cook steak. I recently fell in love with flank steak. It’s so easy to cook and so tender. To add some kick, I made a horseradish sauce to put on top… and the sauce made its way on my veggies, too!
To cook the flank steak, I marinated it in some red wine, red wine vinegar, chopped garlic, rosemary, salt and pepper. A good marinade always has an acid (vinegar) to tenderize the meat, and some strong spices that will infuse into the meat. I then cooked the steak in the oven at 375 for about 8-10 minutes, for a rare taste.
To make the sauce, I combined 3 tbsp. horseradish, 3 tbsp. dijon mustard, 1 tbsp coconut creamer (remember, it has NO coconut taste!), 1 tsp. agave nectar, and a pinch of salt. Mix together well, and adjust the spice to your taste by adding more spice or more sweet.
Pour the horseradish sauce on the meat and some on your veggies (here I have beets and mushrooms) for an extra kick!
Happy Allergy Free Eating!