Friday, October 21, 2016

Flat Iron Steak with Bleu Cheese Butter

In The Box:
.6 oz. Butter
2 Rosemary Sprigs
2 Green Onions
3 oz. Grape Tomatoes
2 Garlic Cloves
10 oz. Fingerling Potatoes
4 oz. Green Beans
2 Flat Iron Steaks
1.25 oz. Blue Cheese

Preheat oven to 400 degrees. Set butter on counter to soften. Thoroughly rinse produce and pat dry. Prepare baking sheet with foil.

Prepare the Ingredients:
Stem and coarsely chop rosemary. Trim and thinly slice green onions. Halve grape tomatoes. Mince garlic. Halve fingerling potatoes. Trim end off green beans. Rinse steaks, pat dry, and season each with 1/2 tsp. salt and a pinch of pepper.

Cook the Potatoes:
On prepared baking sheet, combine fingerling potatoes, rosemary, 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Spread into a single layer and bake 15-17 minutes, or until golden brown and fork tender.

Cook Green Beans and Tomatoes
Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add half the garlic (reserve remaining for butter) to hot pan and cook 30 seconds, or until fragrant. Add green beans and 2 TBS. water and cook 2 minutes, stirring constantly, until beans are bright green and water has mostly evaporated. Add grape tomatoes and cook 2 more minutes. Season with 1/2 tsp. salt and a pinch of pepper. Remove to a plate and wipe pan clean.

Prepare the Compound Butter
In a small bowl, combine softened butter bleu cheese (to taste) remaining garlic, half the green onions (reserve remaining for garnish) and a pinch of salt and pepper. Mold into two small circular disks. place butter disks onto a plate and refrigerate until plating.

Cook Flat Iron Steaks
Heat medium pan used for green beans over medium-high heat. Add 1 tsp. olive oil. Add steaks to hot pan and cook 4-5 minutes per side, or until steaks reach a minimum internal temperature of 145 degrees. Rest 5 minutes before plating.

Plate the Dish
Slice steak if desired. Place a portion of green beans and tomatoes in middle of plate. Lay fingerling potatoes next to vegetables and  steak against potatoes. Top with bleu cheese butter and remaining green onion.

For the most part, Michael has been learning to cook by helping prepare these meals. This one he did not help with, so instead of following the instructions exactly, I took liberties with this recipe. I have a hard time cooking any kind of steak without marinating first. It seems to be more tender and flavorful. About 30 minutes before cooking, I placed the steak in a dish with 2 TBS soy sauce, 2 tsp. olive oil and the salt and pepper. Instead of cooking in a skillet, I grilled this on the outdoor grill over medium high heat. The combination of marinating/grilling was spectacular and it was very tender. I enjoyed using fresh herbs in the potatoes. I will definitely use more of the herbs from my garden.

Rating: 5 starts out of 5. Michael said this was by far his favorite meal from Home Chef. The blue cheese butter put it over the top.

If you'd like to try Home Chef yourself, here is the link:

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