Flat Iron Steak and Fines Herbes Butter with garlic, potato, and red pepper hash
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 0.9 oz. Butter
- 3 oz. Kale
- 1 Yellow Onion
- 1 Red Bell Pepper
- 14 oz. Sweet Potato
- 1 Russet Potato
- 3 Parsley Sprigs
- 2 Garlic Cloves
- 2 Thyme Sprigs
- 5 Chives
- 2 Flat Iron Steaks
Directions
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Stem kale and coarsely chop. Halve and peel onion. Cut halves into ¼” dice. Stem, seed, and cut red bell pepper into ½’’ dice. Cut sweet potato and russet potato into ½" dice. Stem and mince parsley. Mince garlic. Stem and mince thyme. Mince chives (reserve a few long pieces for garnish). Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
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Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and half the garlic (reserve remaining for butter) to hot pan and cook 30 seconds, or until fragrant. Add onions, red bell pepper, sweet potato, russet potato, and 2 Tbsp. water and stir to combine. Season with a pinch of salt and pepper, cover, and cook 15 minutes, stirring occasionally, or until potatoes are fork tender. Uncover during last 2-3 minutes to cook off excess moisture. Add kale and cook 3 more minutes, or until wilted. Season with a pinch of salt and pepper.
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While hash cooks, heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Place steaks in hot pan and cook 4-6 minutes per side, or until steaks reach a minimum internal temperature of 145 degrees. Remove steaks to a plate and let rest 5 minutes before serving.
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Mix softened butter, parsley, thyme, minced chives, and remaining garlic in a small bowl. Season with a pinch of salt and pepper.
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Place a portion of red pepper and potato hash on a plate. Serve steak next to hash and top with a dollop of fines herbes butter. Garnish with reserved whole chives.