Black Pepper Flat Iron Steak

with Garlicky Lemon Linguine and Spinach

Easy | 25 min

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Contains: Milk, Sulphites, and Wheat.

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

What We'll Send

Red Pepper Flakes
Cracked Black Pepper
Parmesan Cheese
Flat Iron Steak
Balsamic Vinegar
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.

Nutritional Info Per Serving
Calories 1030
Fat 47g
Protein 47g
Carbohydrates 106g

Cooking Directions


Tip: Make sure you reserve the pasta water as directed in Step 1 before draining.


Cook Pasta
- Add 2 ½ 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 pasta water.
- Drain pasta in a fine mesh sieve.


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


Cook + Glaze Steak
- Heat 1 tbsp. olive oil to a large skillet over medium-high.
- Place steaks in skillet and cook for 2-3 minutes per side, or until an internal temperature of 135°F.
- Reduce heat to medium.
- To make glaze, add balsamic vinegar and 1 tbsp. butter to skillet.
- Swirl glaze around as it thickens and coats steak.
- Remove steak from skillet and let rest until internal temperature is 145°F.
- Reserve any remaining glaze for serving.


Finish Pasta
- Add 2 tbsp. butter to pasta pot over medium heat.
- When melted, add garlic and stir until fragrant.
- Add pasta and reserved pasta water back to pot with spinach.
- Stir and cook until spinach is bright green and tender.
- Stir in parmesan cheese.
- Season to taste with red pepper flakes and lemon juice.


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

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