Steak with Apple-Horseradish Relish

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Steak with Apple-Horseradish Relish

Servings 4

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 326

carbohydrate 25g

protein 24g

fat 19g


Apple-Horseradish Relish

  • 2 tablespoon(s) horseradish prepared and drained
  • 12/3 tablespoon(s) apple cider vinegar
  • 1 tablespoon(s) lemon juice
  • 1 tablespoon(s) maple syrup pure grade B
  • 3/4 teaspoon(s) sea salt (optional) to taste
  • 3/4 teaspoon(s) black pepper (optional) freshly ground to taste
  • 1 medium apple(s) (Golden Delicious) peeled and grated

Basting Sauce and Steaks

  • 2 piece(s) beef - strip loin steak(s) (12 oz)
  • 3 tablespoon(s) olive oil divided
  • 2 tablespoon(s) thyme, fresh leaves removed from stem


  1. Arrange oven rack in lowest position. Preheat oven to 450 F.
  2. In a medium bowl, combine horseradish, vinegar, lemon juice, syrup, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir grated apples into horseradish mixture. Set aside.
  3. Heat 12 inch ovenproof skillet on high. Pat steaks dry with paper towels. Sprinkle with 1/2 teaspoon EACH of salt and pepper. Add 1 tablespoon oil to pan and swirl to coat bottom evenly. When oil shimmers and is almost smoking, add steaks.
  4. Cook 2 min. With tongs, lift each steak from pan and put back down on SAME side. Cook 1 minute longer, then turn steaks over. Transfer pan to lowest rack of oven and roast for 4 minutes.
  5. Meanwhile, combine 2 tablespoons olive oil and thyme in a small bowl. Baste steak with melted mixture. Roast 2-3 minutes longer for medium-rare, or until desired temperature is reached.
  6. Remove pan from oven and baste again. Transfer steaks to cutting board, cover with foil and let rest 5 minutes.
  7. Slice steaks against the grain at an angle. Spoon steak juices on top and serve with apple relish.

Photo courtesy:


  1. This sounds wonderful! I can’t wait to try it. I’ve been on the fence about butter (grass fed, of course) and tamari. I’ve been trying to decide if it’s something I want to add to my cooking. This recipe sounds so great that I may decide to add a little butter every once in a while.

  2. Wow! I just made this dish and it was unbelievable. I have to admit, I balked at the amount of steak called for here, per serving, but I prepped and ate as listed and it was unbelievably good. Can’t wait to have it again, this time without the “optional” butter.

    1. dundee – The photo is just to show the steak. You can always just steam some broccoli to put on the side if you’d like…

  3. Can you update the recipe.. if you aren’t using butter now please tell us what to use with the thyme. If you still want us to use butter can you include an amount on the ingredient list….

    1. Karen – Yep, it’s in the first instruction: In a medium bowl, combine horseradish, vinegar, lemon juice, SYRUP, 1/4 tsp salt and 1/4 tsp pepper. Stir grated apples into horseradish mixture. Set aside.

  4. This might be a dumb question but are you supposed to eat the relish with the steak, or is the relish more of a side?

  5. This was outstanding. I used my cast iron skillet and while the steaks were resting, I deglazed the pan with a little balsamic vinegar and topped the steaks with the resulting jus. So yummy.

  6. My husband just said this is the best sauce he’s ever tasted! It really is very good, though prepare to have your sinuses cleared by the horseradish! Both YUM and WOAH!

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