Pepper Crusted Flat Iron with Root Vegetable Mash

  • PREP: 10min

  • COOK: 45min

  • SERVES: 2

  • PREP: 10min

  • COOK: 45min

  • SERVES: 2

  • Beef

Root vegetable mash is a flavorful twist on everyone’s favorite mashed potatoes. Using parsnip and turnip brings a sweet earthiness to the dish, and the extra crisp from baking the mash adds a ton of hearty flavor. Paired with the incredible flat iron steak, this is a dish not to miss.

Ingredients (10):

  • 2 ButcherBox Flat Iron Steaks
  • 2 Tbsp coarse ground black pepper
  • 1 Tbsp kosher salt
  • 3 medium parsnips, peeled and sliced
  • 1 large turnip, peeled and sliced
  • 4 cloves garlic, smashed
  • 3 c milk
  • 4 Tbsp butter
  • 1 Tbsp fresh parsley, chopped
  • ½ c Parmesan cheese, grated

Directions:

  1. Preheat oven to 350°F. Place cast iron pan in oven.
  2. Place parsnips, turnip, garlic and milk in small saucepan. Add more milk if needed to cover vegetables.
  3. Simmer on low heat until vegetables are tender. Remove vegetables from pot, and place in bowl.
  4. Add butter and mash vegetables, adding small amounts of milk as needed to get thick mashed consistency
  5. Add Parmesan and parsley and scoop mash into medium size cupcake tins. Sprinkle top with black pepper and bake for 20 minutes, or until golden brown.
  6. Pour coarse black pepper on a plate and press one side of flat iron steaks onto pepper. Season steaks on both sides with kosher salt.
  7. Remove cast iron pan from oven, add small amount of oil and place steaks in pan, pepper side down. Return pan to oven. After 4 minutes, flip steaks. Continue to cook in oven 4 more minutes or until thermometer inserted into thickest part reads 120°F.
  8. Let steaks rest for at least 8 min. Serve with mash and enjoy!

Happy Eating!

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