Meal Kit
Pan-Seared Flat-Iron Steak
With Roasted Winter Vegetable Hash
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Chef
Justin Paruszkiewicz
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.
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Nutrition (per serving) yOkB5pqm
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Calories550
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Carbohydrates56g
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Net Carbs44g
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Fat20g
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Protein37g
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Sodium340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Mixing Bowl
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
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.
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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.
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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.
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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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