Seared Steak with Horseradish Cream
If you are searching for a low-carb and gluten-free steak lover’s dream, then look no further. This is one of Chef Chris’ simpler meals— just steak, veg, and a sauce— but when things are simple that means each component has to be perfect, so we take time with each one. The flank steak is marinated overnight then grilled and sliced. It’s served with Chef’s steakhouse-inspired horseradish creme sauce and with Brussels sprouts that have been marinated with garlic, shallots, and thyme and oven-roasted.
Nutritional facts
Protein
51g
Carbs
28g
Calories
620kcal
Fat
34g
Ingredients
Chives, Flank Steak, Creme Fraiche, Rosemary, Prepared Horseradish, Black Pepper, Garlic, Dijon Mustard, Brussel Sprouts, Sour Cream, Red Wine, Worcestershire Sauce, Kosher Salt, Thyme, Canola Oil, Italian Parsley, Champagne Vinegar
Contains milk, fish, soybeans, mustard.
Reviews
3.9
Based on 693 reviews
Tamara · 08/06/25
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About Chris Ratel
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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