Pan-Seared Flat-Iron Steak

With Roasted Winter Vegetable Hash

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

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)

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

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Prepare the Hash

    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.

  • Step 3 - Cook the Steak

    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.

  • Step 4 - Plate the Dish

    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.