• Preheat oven to 350℉. Place cast iron skillet in oven while it preheats.
• Pour coarse ground pepper on a plate and press one side of flat iron steaks in pepper. Season steaks on both sides with salt.
• Remove cast iron skillet from oven, add avocado oil and place pepper side steaks down in pan. Return pan to oven. Bake for 4 minutes. Flip steaks and continue to cook in oven for an additional 4 minutes or until thermometer inserted in thickest part reads 120℉.
• Remove pan from oven and let steaks rest on room temperature surface for 8 minutes before slicing against the grain. Serve with Root Vegetable Mash.

Root Vegetable Mash

• Preheat oven to 350℉.
• Place parsnips, turnips, garlic and milk in a medium sauce pot. Make sure the milk is covering vegetables, add more if necessary.
• Simmer on low heat until vegetables are fork-tender. Strain vegetables, reserving cooking liquid.
• Place vegetables in bowl with butter and mash, adding small amounts of reserved cooking liquid to get a thick mashed consistency.
• Stir in parmesan and parsley. Scoop mashed vegetable mixture into regular sized cupcake tin. Sprinkle top with black pepper and bake for 20 minutes or until golden brown.