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This flat iron steak and vegetables recipe is our Chief Creative Officer Carter Lewis’ favorite meal. Like, of all time, ever. Any grass-fed steak is great with any side(s) in our book, but this particular trio of flat iron steak, beets, and asparagus is out of this world.
Coating the steak with a bit of oil allows the pepper to really attach to the meat. Then, we cook in a hot pan for a great sear and enhance the flavor further with the addition of garlic and thyme. Oh, and butter. Everything’s better with butter!
To retain tenderness, keep this flat iron steak to a medium temperature (or less) and let it rest before slicing.
Pepper Crusted Flat Iron Steak with Braised Beets and Roasted Asparagus
- 2 lb Flat iron steak
- 1.5 lbs beets peeled and quartered
- 2 bunches asparagus
- 1 cup red wine vinegar
- 2 tbsp peppercorn coarsely cracked
- 7 sprigs thyme
- 7 cloves garlic smashed
- 2 bay leaves
- 4 tbsp olive oil
- 1 tbsp butter
- Juice of 1 lemon
- Salt to taste
Preheat oven to 475 degrees Fahrenheit.
In a large pot, add beets, red wine vinegar, 4 sprigs thyme, 4 garlic cloves, and bay leaves. Fill with water to cover beets.
Place pot on medium heat and simmer until beets are tender. About 45 minutes to 1 hour.
Reduce heat to low and hold until ready to serve.
Toss asparagus in 2 tbsp olive oil and season with salt. Arrange on a baking sheet.
Roast asparagus at 475 for 10 minutes or until tender, then toss with lemon juice.
Heat a large saute pan on high heat. Coat steak with remaining olive oil, then press cracked peppercorn onto steak and season liberally with salt.
Add steak to hot pan and sear for 3-4 minutes until a crust develops.
Flip steak, then add butter and remaining garlic and thyme.
Using a spoon, baste the steak with butter while continuing to cook for 3 minutes.
Remove steak and let rest for 10 minutes.
Slice and serve with beets and asparagus on the side.