Last Updated on August 29, 2022

Ingredients
- 2 ea ButcherBox Flat Iron Steaks
- 2 Tbsp coarse ground black pepper
- 1 Tbsp kosher salt
- 1 Tbsp avocado oil
Root Vegetable Mash
- 3 med parsnips peeled and sliced
- 1 lg turnip peeled and sliced
- 4 cloves garlic smashed
- 3 c milk
- 4 Tbsp butter
- 1 Tbsp parsley chopped
- ½ c parmesan cheese grated
Instructions
- 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.
Share on Pinterest!Pin at @Butcher_Box!
Yankel Polak is the Head Chef at ButcherBox.