Meal Kit
Seared Flat Iron and Roasted Sweet Potatoes
with toasted walnuts, blue cheese, arugula, and balsamic glaze
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Walnuts), Milk
Chef
Jimmy Madla
In Your Box (serves 2)
- 12 oz. Sweet Potato
- 2 oz. Baby Arugula
- 2 oz. Blue Cheese Crumbles
- 1 oz. Walnut Halves
- ⅔ fl. oz. Balsamic Glaze
- 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.
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Nutrition (per serving)
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Calories680
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Carbohydrates43g
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Net Carbs36g
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Fat37g
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Protein43g
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Sodium590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Mixing 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
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1 Prepare the Ingredients
Slice sweet potato into 3/4" thick wedges. Rinse steaks, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
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2 Cook the Sweet Potatoes
Toss sweet potatoes with 1/2 tsp. salt and 2 Tbsp. olive oil on prepared baking sheet. Spread into a single layer and roast on cut-side 20 minutes. Remove from oven, flip potatoes, and roast 15-20 more minutes, or until well-browned. Let sweet potatoes caramelize to maximize their sweetness.
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3 Toast the Walnuts
While potatoes roast, warm a medium non-stick pan over medium heat. Add walnuts to dry pan and toast, swirling pan occasionally, 2-4 minutes, or until nuts are aromatic and toasted. Remove to a plate and reserve pan (no need to wipe clean).
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4 Cook the Steaks
After potatoes have cooked 15 minutes, heat pan used for walnuts over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook 4-6 minutes on each side, or until steaks are browned and reach a minimum internal temperature of 145 degrees. Remove steaks from heat and let rest 5 minutes. Waiting to cook steaks ensures everything finishes at same time.
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5 Toss the Salad
Combine half the balsamic glaze (reserve remaining for garnish), 1 Tbsp. olive oil, 1/4 tsp. salt, arugula, walnuts, and blue cheese in a medium mixing bowl and toss together.
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6 Plate the Dish
Serve steak, salad, and sweet potatoes on a plate. Drizzle potatoes with remaining balsamic glaze.
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