Meal Kit

Flat Iron Steak with Hasselback Potatoes

with roasted tomato asparagus

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    0.9 oz. Butter
  • 2 Russet Potatoes
  • 1 Chopsticks
  • 3 Garlic Cloves
  • 6 oz. Asparagus
  • 0 Chives
  • 1 Roma Tomato
  • 2 Flat Iron Steaks
  • Info
    2 oz. Grated Parmesan Cheese
  • Info
    2 oz. Sour Cream

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pan
  • 1 Small Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Start the Potatoes

    Place one potato with a chopstick on each long side. Make ¼" cuts across potato, using chopsticks to prevent slicing all the way through. Repeat process with each potato. Place potatoes on one half of prepared baking sheet. Drizzle 1 tsp. olive oil over each potato and season each with ¼ tsp. salt and a pinch of pepper. Bake 35 minutes.

  2. 2

    Prepare the Ingredients

    Mince garlic. Trim woody ends off asparagus. Mince chives. Core Roma tomato and cut into ½" dice. Rinse hangar steaks, pat dry, and season each side with a ¼ tsp. salt and a pinch of pepper.

  3. 3

    Cook the Steaks

    Heat 1 tsp. olive oil in a medium pan over medium heat. Place steaks in hot pan and cook 4 minutes per side until steak reaches a minimum internal temperature of 145 degrees. Place steaks on prepared sheet of foil and wrap them. Rest steaks at least 5 minutes.

  4. 4

    Cook the Vegetables

    Combine butter, half the Parmesan, and garlic in a small bowl. After potatoes have roasted 35 minutes, remove baking sheet from oven. Spread garlic butter over each potato. Place asparagus and Roma tomatoes on other half of baking sheet. Toss with 1 tsp. olive oil and a pinch of salt and pepper. Return baking sheet to oven and roast 10 minutes until potatoes are fully cooked and vegetables are tender.

  5. 5

    Slice the Steaks

    Once steaks have rested, remove from foil and place on a clean cutting board. Slice each steak into ½" slices, cutting against the grain. (See "Chef's Tips" on the side of this card.)

  6. 6

    Plate the Dish

    Place a cooked potato on a plate. Add a serving of cooked vegetables and sliced steak to the plate. Garnish potato with sour cream, chives, and remaining Parmesan.

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