Pepper Crusted Flat Iron with Root Vegetable Mash

Last Updated on August 29, 2022

 

Pepper Crusted Flat Iron with Root Vegetable Mash

2.84 from 50 votes
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Protein: Beef
Cut: Flat Iron
Course: Main Course
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2 people

Ingredients

  • 2 Tbsp coarsely ground black pepper
  • 2 ButcherBox Flat Iron Steaks
  • 1 Tbsp kosher salt
  • 1 Tbsp avocado oil

Root Vegetable Mash

  • 3 medium parsnips peeled and sliced
  • 1 large turnip peeled and sliced
  • 4 cloves garlic smashed
  • 3 cups milk
  • 4 Tbsp unsalted butter
  • 1 Tbsp chopped fresh parsley
  • ½ cup grated parmesan cheese
  • Cooking spray olive oil or avocado oil

Instructions

  • Preheat oven to 350℉. Place a cast iron skillet in the oven while it preheats.
  • Spread the black pepper on a plate and press one side of the flat iron steaks in it. Season the steaks on both sides with salt.
  • Remove the skillet from the oven, swirl the oil in it and place the steaks in the skillet pepper side down. Return the skillet to the oven and roast for 4 minutes. Flip the steaks and continue to roast until an instant-read thermometer stuck into the thickest part reads 120ºF, about 4 minutes longer.
  • Remove the skillet from the oven, transfer the steaks to a cutting board, tent with foil and let rest for 8 minutes. Slice the steak against the grain and serve with the Root Vegetable Mash.

Root Vegetable Mash

  • Preheat the oven to 350℉.
  • In a medium saucepan, combine the parsnips, turnips, garlic and milk. Make sure the milk is covering the vegetables (add more if necessary).
  • Bring to a simmer and cook until the vegetables are fork-tender, 15 to 20 minutes. Strain, reserving the cooking liquid.
  • Place the vegetables in a large bowl with the butter and mash, adding small amounts of reserved cooking liquid to get a thick mashed consistency. Stir in the parmesan and parsley.
  • Mist the cups of a muffin tin with cooking spray. Scoop the mashed vegetable mixture into the cups. Sprinkle the tops with black pepper and bake until golden brown, about 20 minutes.
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Yankel Polak is the Head Chef at ButcherBox.