Low FODMAP/SCD Rib Eye with Root Vegetables
Course
Dinner
Sensitivity
Dairy Free
,
Gluten Free
,
Grain Free
,
Low FODMAP
,
Low FODMAP/SCD
,
Nut Free
,
Refined Sugar Free
Special Diet
Elimination Diet
,
Paleo
Servings
Prep Time
4-6
10
minutes
Cook Time
15
minutes
Servings
Prep Time
4-6
10
minutes
Cook Time
15
minutes
Ingredients
1
large
head celery root
peeled and cut into 1/4 inch slices
2
large
carrots
thinly sliced
1
tablespoon
extra virgin olive oil
2
(1 pound each)
boneless, rib eye steaks
1 1/4 inches thick; excess fat removed
coarse salt and freshly ground pepper
1
tablespoon
unsalted butter
2
tablespoons
pure horseradish
1
teaspoon
Dijon mustard
(no added garlic)
1/4
cup
chopped fresh chives
Instructions
Heat broiler, with rack 8 inches from heating element.
On a rimmed baking sheet, toss celery root and carrots with oil and spread in an even layer.
Pat the steaks dry, and add to the sheet. Season the vegetables and steaks with salt and pepper.
Broil until the vegetables are tender and steaks are browned, flipping halfway through, 8 to 10 minutes.
Tent steaks with foil and let rest 10 minutes.
Meanwhile, stir together butter, horseradish, and mustard; season with salt and pepper.
Spread the mixture on the steak, once it has finished resting. Sprinkle with chives and serve.