Meal Kit
Flat Iron Steak with Horseradish Butter
with roasted potatoes, beets, and goat cheese
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Soy
Chef
David Padilla
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)
- 2 Russet Potatoes
- 10 oz. Flat Iron Steak
- 8 oz. Red Beet
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1 oz. Butter
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1 oz. Goat Cheese
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1 Tbsp. Horseradish Sauce
- 6 Chive Sprigs
- 1 tsp. Garlic Salt
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) MOxgKVqr
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Calories640
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Carbohydrates44g
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Net Carbs39g
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Fat36g
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Protein37g
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Sodium1690mg
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
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
Quarter potatoes lengthwise and cut into 1/2" slices.
Mince chives.Trim ends off beet, peel, and cut into 1/2" 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.
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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 1/2" 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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