All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Some folks like to stimulate their taste buds with the fire, the hot, the spicy. (Think of your dudes with their chili contests and pop stars singing about hot sauce in their bag (swag)). Nothing perks up the old buds, though, like a hit of horseradish. Here, it mixes with butter, and melts over the steaks beautifully, adding complexity to the meaty goodness. Tip: Beets are delicious, but tend to stain. Save beets for the end when preparing ingredients, and clean your cutting board after preparing.
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Quarter potatoes lengthwise and cut into 1/2" slices.
Mince chives.Trim ends off beet, peel, and cut into 1/2" dice.Pat steaks dry, and season both sides with half the garlic salt (reserve remaining for potatoes) and a pinch of pepper.If using NY Strip steak, follow same instructions.
Cook the Vegetables
Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil, remaining garlic salt, and a pinch of pepper.
Place beets on other half of baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper.Massage oil into potatoes and beets and spread into a single layer on their side. Roast in hot oven until tender, 25-30 minutes.Wash hands after working with beets.While vegetables roast, make butter.
Make the Horseradish Butter
Combine softened butter, horseradish sauce (to taste), and a pinch of salt and pepper in a mixing bowl. Form into two equally-sized mounds and set aside.
Cook the Steaks
When vegetables have roasted 10 minutes, place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Transfer steaks to a plate. Rest 5 minutes, then slice against the grain into 1/2" pieces.If using NY Strip steak, place a medium non-stick oven-safe pan over medium-high heat with 2 tsp. olive oil. Sear until browned, 2-3 minutes per side. Place pan in hot oven and roast until steak reaches a minimum internal temperature of 145 degrees, 9-12 minutes.
Finish Vegetables and Finish Dish
Remove goat cheese from refrigerator. Combine potatoes, beets, goat cheese (breaking up with your hands if needed), and chives in another mixing bowl.
Halve NY Strip steak to serve.Plate dish as pictured on front of card, garnishing steaks with horseradish butter. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
with loaded potato wedges
with kiwis, Gala apples, Bosc pear, and orange
with an assortment of fresh fruit
and seared carrots and green beans
with an assortment of fresh fruit
with an assortment of fresh fruit
with honey and Greek yogurt
with blood orange, kiwi, apples, and a navel orange
For the perfect medium-rare Flat Iron steak on the stove, sear in a skillet for 13–15 minutes for a 1–1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.
The way I cooked it is really simple. Just take your favorite rub and put as much or as little as you want (you could just use a little salt and pepper). Then in a hot cast iron skillet sprayed with a little oil, I cooked it 2 minutes on each side. That's all the time it needed.
Put the rack directly over heat to sear steaks for 2-3 minutes. Flip with tongs and sear for another 2-3 minutes on the other side. Pull from grill when internal temperature reaches 125 degrees for medium-rare (adjust as desired for other doneness levels).
The trick to cooking a great flat iron steak with the perfect crust is a hot skillet! With just a little salt, pepper and olive oil, this tasty cut is ready to eat in just 10 minutes. The trick to cooking a great flat iron steak with the perfect crust is a hot skillet!
Finally, marinating can also help to reduce cooking time by preparing the meat in advance and allowing it to absorb flavors while you prepare other ingredients or fire up the grill. Overall, marinating is a simple but effective way to elevate your flat iron steak game!
This is a great cut, usually seen grilled or pan fried with simple seasoning. If you've got a favorite way to cook a NY strip it will work well for this cut. You could also marinate and cook it like a flank steak. Either way, slice it across the grain and cook it no more than medium.
How to cook flat iron steak. Heat grill up to 400°. Using olive oil, brush both sides of steaks. Place on hot grill and cook for 4 minutes on each side to obtain a medium doneness (cooking time will vary by desired doneness.)
Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade. Cutting method removes internal connective tissue from the whole Top Blade, allowing this cut to deliver as the second most tender cut.
The texture of a flat iron steak depends on how it is butchered. For the most part, the steak is extremely tender and juicy, but there is a line of sinew that runs through the flat iron steak region. Some butchers leave the sinew intact, and you have to eat around it.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
