Flat Iron Steak Diane

with Roasted Broccoli, Potatoes & a Mustard Cream Sauce

Easy | 30 min

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Contains: Barley, Fish, Milk, Mustard, Soy, and Sulphites.

May Contain: Egg, Peanuts, Sesame, Shellfish, Tree Nuts, and other sources of Gluten.

What We'll Send

Shallot
Broccoli
Flat Iron Steak
Red Potato
Chives
Garlic
Red Pepper Flakes
Dijon Mustard
Worcestershire Sauce
Whipping Cream, 36%
Spice Blend
Dried Mustard, Herbes de Provence, Dried Tarragon, Roasted Garlic Powder, Onion Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 863
Fat 59g
Protein 32g
Carbohydrates 50g

Cooking Directions

1

Prepare Vegetables
- Turn oven on to 400°F and line a baking sheet with foil.
- Wash potatoes and broccoli.
- Cut potatoes into 1/2 inch pieces.

2

Cook Vegetables
- Place potatoes and broccoli onto opposite sides of baking sheet.
- Toss potatoes with 1 tbsp. olive oil, spice blend and each of the following to taste: red pepper flakes, salt and pepper.
- Toss broccoli with 1 tbsp. olive oil and salt and pepper to taste.
- Place baking sheet in oven and roast for 20–25 minutes, tossing once or twice, until vegetables are tender and golden.

3

Par-Cook Steaks
- Drain flat iron steaks and pat dry with paper towel.
- Season well with salt and pepper.
- Heat 1 tbsp. olive oil and 1 tbsp. butter in a large skillet over medium-high.
- When butter starts to bubble, place steaks in skillet.
- Cook for 4–5 minutes, flipping halfway through, until an internal temperature of about 115°F.
- Remove steaks from skillet and let rest on a plate.

4

Make Pan Sauce
- Return skillet to medium heat.
- Add shallot and garlic cook for 2–3 minutes, or until shallot is tender.
- Meanwhile, wash and finely chop chives.
- Add Dijon mustard, whipping cream, Worcestershire sauce and half of the chives and season to taste with salt and pepper.
- Stir to combine and reduce heat to low.

5

Finish Steaks
- Add steaks and any juices back to skillet.
- Cook for 4–6 minutes, turning steaks every minute or so, until internal temperature reaches 135°F for medium-rare.
- Remove steaks from skillet and taste sauce, seasoning with additional salt and pepper to taste.
- Let steaks rest for 5 minutes while pan sauce finishes cooking.
- Cut steaks against the grain into 1/4 inch thick slices.

6

Plate + Serve
- Divide roasted vegetables onto plates with steak on the side.
- Spoon pan sauce over steak and vegetables.
- Garnish with remaining chives.
- Enjoy!

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