Flat Iron Steak with Horseradish Gremolata

📝 Ingredients

• 2 (16 -ounce) flat iron steaks (I get all my grass-fed meat here)
• Sea salt and ground black pepper (this is the only salt I use)
• 2 tablespoons olive oil (this is the brand I use)
• 1 bunch fresh flat-leaf parsley, stems removed and finely chopped
• 3 cloves garlic, minced
• 2 teaspoons lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup prepared horseradish (get it here)
• 1/4 cup olive oil
• pinch of sea salt and ground black pepper

👨‍🍳 Instructions

1. 1--- for the flat iron steak: ---
2. 2Remove the steaks from the refrigerator and allow them to come to room temperature before cooking. Season generously on both side with salt and pepper.
3. 3Heat 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.
4. 4Flip and cook for an additional 5 minutes for medium-rare, or continue cooking to your desired level of doneness.
5. 5Let the steak rest for 5 minutes and then slice against the grain in thin strips.
6. 6Top with horseradish gremolata before serving.
7. 7--- for the horseradish gremolata: ---
8. 8Add 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.