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Flank Steak With Horseradish & Bell Pepper Puree
Flank steak with horseradish and bell pepper is a perfect match!
Flank steak is a lean and delicious cut of meat that pairs beautifully with horseradish, but flank steak with bell pepper puree puts a new spin on this dish. Give this recipe a try and see how the flavors combine for an exciting new taste. You won’t want to go back to flank steak with horseradish alone!
Start off by thinly slicing your flank steak and placing it in a sealable bag with bell pepper coulis and horseradish. There's no need to marinade, as the flavors will start to mix and blend and saturate in no time at all. Seal the bag and set it aside while you cook your vegetables.
Heat up a non-stick pan and add your blanched broccoli and heart of palm. Season them with sea salt and pepper and let them cook. Be careful, though - heart of palm is very fragile, so take care not to crush it in the pan.
Once the broccoli and heart of palm are heated up, remove and plate them. Don't turn the heat off just yet, though.
Add the steak to your pan along with the coulis. Let it cook, flipping halfway through. Once the steak has been cooked to your preference, plate it with your vegetables, and drizzle a dash of olive oil over top of everything.
Ready to serve!
Did you know?
Horseradish is a pungent plant renowned for its strong aroma and flavor. That sensation in your nostrils when you get a big whiff of horseradish – the one that makes your eyes water and stings your nostrils ever so slightly – is a great demonstrator of one of its many health benefits. Horseradish is a great at helping clear your sinuses and airways, which is a big plus if you have sinus problems, persistent allergies, or a cough and cold that won’t quit. Add to that a healthy dose of vitamin C and you’re golden!
Give this flank steak with horseradish recipe a go and see for yourself. Let us know what you think in the comments below!