Pepper Crusted Flat Iron with Root Vegetable Mash

 

Pepper Crusted Flat Iron with Root Vegetable Mash

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Course: Main Course
Cuisine: American
Protein: Beef
Cut: Flat Iron
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2 people

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.
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.