Flat Iron Steak with Horseradish Butter

with roasted potatoes, beets, and goat cheese

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Soy

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

Some folks like to stimulate their taste buds with the fire, the hot, the spicy. (Think of your dudes with their chili contests and pop stars singing about hot sauce in their bag (swag)). Nothing perks up the old buds, though, like a hit of horseradish. Here, it mixes with butter, and melts over the steaks beautifully, adding complexity to the meaty goodness. Tip: Beets are delicious, but tend to stain. Save beets for the end when preparing ingredients, and clean your cutting board after preparing.

In Your Box (serves 2)

  • Info
    1 oz. Goat Cheese
  • Info
    1 Tbsp. Horseradish Sauce
  • 6 Chive Sprigs
  • Info
    1 oz. Butter
  • 8 oz. Red Beet
  • 2 Russet Potatoes
  • 1 tsp. Garlic Salt
  • 10 oz. Flat Iron Steak

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
    640
  • Carbohydrates
    44g
  • Fat
    36g
  • Protein
    37g
  • Sodium
    1694mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Quarter potatoes lengthwise and cut into ½" slices. Mince chives. Trim ends off beet, peel, and cut into ½" dice. Pat steaks dry, and season both sides with half the garlic salt (reserve remaining for potatoes) and a pinch of pepper. If using NY Strip steak, follow same instructions.

  • 2

    Cook the Vegetables

    Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil, remaining garlic salt, and a pinch of pepper. Place beets on other half of baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil into potatoes and beets and spread into a single layer on their side. Roast in hot oven until tender, 25-30 minutes. Wash hands after working with beets. While vegetables roast, make butter.

  • 3

    Make the Horseradish Butter

    Combine softened butter, horseradish sauce (to taste), and a pinch of salt and pepper in a mixing bowl. Form into two equally-sized mounds and set aside.

  • 4

    Cook the Steaks

    When vegetables have roasted 10 minutes, place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Transfer steaks to a plate. Rest 5 minutes, then slice against the grain into ½" pieces. If using NY Strip steak, place a medium non-stick oven-safe pan over medium-high heat with 2 tsp. olive oil. Sear until browned, 2-3 minutes per side. Place pan in hot oven and roast until steak reaches a minimum internal temperature of 145 degrees, 9-12 minutes.

  • 5

    Finish Vegetables and Finish Dish

    Remove goat cheese from refrigerator. Combine potatoes, beets, goat cheese (breaking up with your hands if needed), and chives in another mixing bowl. Halve NY Strip steak to serve. Plate dish as pictured on front of card, garnishing steaks with horseradish butter. Bon appétit!

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