To add some spice and a kick in the mouth, make horseradish sauce to put over flank steak!
Kickin’ Flank Steak
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!