Black Pepper Flat Iron Steak

with Garlicky Lemon Linguine, Spinach and Parmesan Cheese

25 min

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What We'll Send

Balsamic Vinegar
Cracked Black Pepper
Red Pepper Flakes
Parmesan Cheese
Flat Iron Steak
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, dairy, soy, eggs, wheat, gluten, 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.

Calories 1004
Fat 43g
Protein 49g
Carbohydrates 104g

What You'll Need

Cooking Directions


Tip: When pasta is cooked, make sure you reserve the pasta water as directed in Step 1 before draining.


Cook Pasta

Add 2 ½ (5 litres for 4 servings) litres salted water to a large pot and bring to a boil. Add pasta and cook for 8-10 minutes, or until al dente. Reserve ½ cup (1 cup for 4 servings) pasta water. Drain well and set aside.


Prepare Ingredients

Wash spinach and lemon. Roughly chop spinach. Cut lemon in half. Drain and pat flat iron steak dry on paper towel. Season both sides with salt and cracked black pepper.


Cook Steak + Make Glaze

Heat a skillet over medium-high. Turn heat to medium. Add 1 tbsp. (2 tbsp. for 4 servings) olive oil to skillet. Add steak. Cook for 2 ½ - 3 minutes per side, or until an internal temperature of 135°F. To make glaze, add 1 tbsp. (2 tbsp. for 4 servings) butter and balsamic vinegar to skillet. Swirl glaze around as it thickens and coats steak. Remove steak from skillet. Let rest until internal temperature is 145°F. Reserve glaze for serving.


Finish Pasta

Add 2 tbsp. (4 tbsp. for 4 servings) butter to same large pot over medium heat. When melted, add garlic and stir until fragrant. Add pasta and reserved pasta water back to pot. Add spinach. Cook until bright green and tender. Season to taste with red pepper flakes, parmesan, and lemon juice.



Divide pasta onto plates. Cut steak diagonally against the grain into ¼ inch slices. Serve on top of pasta. Drizzle leftover glaze on steak. Enjoy!

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