Meal Kit

Pan-Seared Flat-Iron Steak

With Roasted Winter Vegetable Hash

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 6 days

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Who doesn't appreciate a prime cut of beef with a mélange of roasted winter vegetables? We start with a pan-seared, lean, flat-iron steak and pair it with a hash of root vegetables like sweet potatoes, parsnips, and turnips. This simple, hearty and elegant dish begs to be paired with a quality glass of red wine and good company.

In Your Box (serves 2)

  • 10 oz. Turnip
  • 10 oz. Sweet Potato
  • 6 oz. Carrots
  • 4 oz. Parsnips
  • 1 Shallot
  • 3 Parsley Sprigs
  • 2 Flat Iron Steaks

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan

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

    Prepare the Ingredients

    Preheat the oven to 400 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Peel parsnip, carrots, turnip and sweet potato and cut all into a 1" dice. Peel and quarter shallot. Roughly chop parsley. Rinse steaks and pat dry.

  2. 2

    Prepare the Hash

    In a large mixing bowl, combine the carrots, parsnip, turnip, sweet potato, and the shallot with 2 Tbsp. olive oil and a pinch of salt and pepper. Mix vegetables with hands to ensure even coating with oil and spices. Evenly arrange (no overlapping) on the prepared baking sheet and place in oven for 20-25 minutes, or until vegetables are golden brown and fork tender. Remove from oven and set aside.

  3. 3

    Cook the Steak

    Warm 2 tsp. olive oil in a medium pan over medium heat. Season the steaks on both sides with a pinch of slat and pepper and place in pan to cook on each side for 5-7 minutes, or until a minimum temperature of 145 degrees is reached. Set aside and rest.

  4. 4

    Plate the Dish

    Compose a mound of roasted vegetable hash in the middle of a plate. Place the steak against the hash. Garnish with fresh parsley and a crack of black pepper.

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