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Horseradish Flank Steak

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Horseradish Flank Steak

Phase 3

Serves 8  |  Prep time: 20 minutes | Total time: 6 to 24 hours


  • 2 pounds beef flank steak, trimmed of fat
  • 1/3 cup fresh lemon juice
  • 1/4 cup plus 2 tablespoons Dijon-style mustard, divided
  • 3 tablespoons coconut aminos or tamari
  • 2/3 cup safflower mayonnaise
  • 2 green onions, finely chopped
  • 4 teaspoons prepared horseradish (or more, to taste)


  1. Score the steak on both sides with a sharp knife, making shallow diagonal cuts 1 inch apart in a diamond pattern. Place steak in a gallon-size plastic bag set in a shallow dish.
  2. In a measuring cup or small bowl, combine the lemon juice, 1/4 cup of the mustard, and the coconut aminos or tamari. Pour this over the steak. Seal the bag and marinate in the refrigerator for 6 to 24 hours, turning the bag occasionally.
  3. Make the sauce: In a small bowl, combine the remaining mustard, safflower mayo, green onion, and horseradish. Cover and refrigerate. Remove from the refrigerator about 30 minutes before serving.
  4. Preheat a broiler pan 3 to 4 inches from the heat. Remove the steak from the marinade, and lay it on the preheated pan. Broil 12 to 14 minutes for medium doneness, turning once halfway through broiling (you could also grill the steak for the same amount of time). Let the steak rest for 5 to 10 minutes to reabsorb its juices, before slicing it across the grain. Serve with the sauce.