Flat Iron Steak with Hasselback Potatoes

with roasted tomato asparagus

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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
  • 4 Chives
  • 1 Roma Tomato
  • 2 Flat Iron Steaks
  • Info
    2 oz. Grated Parmesan Cheese
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    810
  • Carbohydrates
    69g
  • Fat
    37g
  • Protein
    54g
  • Sodium
    749mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Start the Potatoes
    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.

  • Step 2 - Prepare the Ingredients
    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.

  • Step 3 - Cook the Steaks
    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.

  • Step 4 - Cook the Vegetables
    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.

  • Step 5 - Slice the Steaks
    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.)

  • Step 6 - Plate the Dish
    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.