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Flat Iron Steak – A Delicious Restaurant Favorite You Can Cook at Home

Dennis Keohane

Dennis Keohane

May 11, 2018
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55 min

Total

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2

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 2 Tbsp coarsely ground black pepper

  • 2 ButcherBox Flat Iron Steaks

  • 1 Tbsp kosher salt

  • 1 Tbsp avocado oil

Root Vegetable Mash

  • 3 medium parsnips

    peeled and sliced

  • 1 large turnip

    peeled and sliced

  • 4 cloves garlic

    smashed

  • 3 cups milk

  • 4 Tbsp unsalted butter

  • 1 Tbsp chopped fresh parsley

  • ½ cup grated parmesan cheese

  • Cooking spray

    olive oil or avocado oil

Step By Step

Instructions

1
Preheat oven to 350℉. Place a cast iron skillet in the oven while it preheats.
2
Spread the black pepper on a plate and press one side of the flat iron steaks in it. Season the steaks on both sides with salt.
3
Remove the skillet from the oven, swirl the oil in it and place the steaks in the skillet pepper side down. Return the skillet to the oven and roast for 4 minutes. Flip the steaks and continue to roast until an instant-read thermometer stuck into the thickest part reads 120ºF, about 4 minutes longer.
4
Remove the skillet from the oven, transfer the steaks to a cutting board, tent with foil and let rest for 8 minutes. Slice the steak against the grain and serve with the Root Vegetable Mash.

Root Vegetable Mash

1
Preheat the oven to 350℉.
2
In a medium saucepan, combine the parsnips, turnips, garlic and milk. Make sure the milk is covering the vegetables (add more if necessary).
3
Bring to a simmer and cook until the vegetables are fork-tender, 15 to 20 minutes. Strain, reserving the cooking liquid.
4
Place the vegetables in a large bowl with the butter and mash, adding small amounts of reserved cooking liquid to get a thick mashed consistency. Stir in the parmesan and parsley.
5
Mist the cups of a muffin tin with cooking spray. Scoop the mashed vegetable mixture into the cups. Sprinkle the tops with black pepper and bake until golden brown, about 20 minutes.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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