Now that Purim is over, you might think it’s time for a break from Jewish holidays but nope, we’ve got one more for you! In just four weeks…FOUR WEEKS…Passover will be here. I seriously can’t believe it. I guess I basically cook and bake like it’s Passover all the time now that I eat gluten free but I’m still beginning the countdown to the holiday of no wheat. With that said, this months Kosher Connection link-up theme is Horseradish, which has Passover written all over it since it is traditionally served at the Passover Seders! I’m not usually such a big fan of horseradish but it’s been growing on me lately and I thought this would be a great challenge for me to try adding it to one of my untraditional Paleo dinners. When I think of “Alfredo,” I usually think of fettuccine noodles and a luscious sauce made with tons of butter and milk so I wanted to recreate that dish without any dairy and, well, noodles. Using arrowroot powder instead of flour, coconut milk instead of diary milk, easy zucchini noodles instead of fettuccine and prepared horseradish for flavor and texture, I successfully created a grain free, gluten free and dairy free dinner for the ages!
Steak and Zucchini Horseradish Alfredo
2 large zucchinis
1 lb. thinly sliced steak (such as skirt steak, minute steak or strip steak)
1 Tbsp olive oil
1/4 cup chicken or vegetable broth
1/2 tsp arrowroot powder (or cornstarch)
1 cup coconut milk
2 tsp jarred prepared white horseradish
1 tsp garlic powder
1/2 tsp coconut aminos (or soy sauce)
salt and pepper, to taste
I heated a cast iron skillet over high heat for 4-5 minutes. You want the pan to be really hot before you add the steak. I coated the steak with 1 teaspoon of olive oil and sprinkled with lots of salt and pepper then added the steaks to the hot pan. You want to hear a sizzle when the steaks touch the pan. I cooked the steaks for 2 minutes, flipped then cooked for another 2 minutes. I removed the steaks from the pan and set them aside to rest.
I lowered the heat to medium and added the remaining olive oil to the pan. In a separate bowl, I stirred together the stock and arrowroot powder and added the mixture to the pan. I whisked the stock and scraped up any steak bits in the bottom of the pan. The mixture thickened for around 1 minute then I added the coconut milk, horseradish, garlic powder, coconut aminos, salt and pepper. I let the sauce thicken for around 10 minutes, whisking occasionally.
While the sauce was thickening, I made the zucchini noodles. I kept the dark green skin on my zucchinis for color but you can peel them if you want a uniform color for your “noodles.” Using my OXO Julienne Peeler, I peeled the zucchini to create noodle shaped slices. When you get to the seeds of the zucchini, stop peeling.
I love those uniformed slices of zucchini! If you don’t have a julienne peeler, you can use a sharp knife to cut your slices to whatever size you want.
When the sauce was thick enough to coat the back of a wooden spoon, I added the zucchini noodles.
I combined the sauce and the zucchini noodles and cooked the mixture for another 2 minutes, just to lightly cook the zucchini. I tasted the sauce and added a bit more salt and pepper.
When the zucchini alfredo was ready, I placed the noodles on the plates and topped with slices of the steak. Dinner is served!