1. Place the Dijon mustard, garlic, coconut aminos, and balsamic vinegar in a bowl and whisk until well blended.

2. Season the steaks with Himalayan sea salt and pepper on both sides.

3. Baste the steak with the mustard sauce and bring to room temperature, 10 to 15 minutes.

4. Preheat grill to medium-high. Grill the steaks for 3 to 4 minutes on both sides, and let rest for 4 to 5 minutes before serving.

Serving Size = 3 ounces