Recipe for flatiron steak with potatoes, parsnips, and golden onions

Sally Pasley Vargas for The Boston Globe

Serves 4 with leftovers

POTATOES AND PARSNIPS

3 pounds Yukon Gold potatoes (10 medium), unpeeled and cut into ¾-inch cubes
1 pound parsnips (5 large), cut into ¾-inch cubes
¼ cup olive oil
Salt and pepper, to taste
2 teaspoons dried thyme

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1. Set the oven at 425 degrees. Have on hand 2 rimmed baking sheets.

2. On the baking sheets, sprinkle the potatoes and parsnips with olive oil, salt, pepper, and thyme. With your hands, toss the vegetables to coat them. Spread in one layer.

3. Roast for 25 to 30 minutes, turning once or twice, or until golden and crisp. Set aside 4 cups of the vegetables for the hash.

STEAK AND ONIONS

3 tablespoons olive oil
4 medium onions, thickly sliced into rings
Salt and pepper, to taste
2 flatiron steaks (2 to 2¼ pounds
total)
2 tablespoons chopped fresh parsley

1. Turn the oven temperature down to 300 degrees.

2. In a large skillet over medium-high heat, heat 2 tablespoons of the oil. Add the onions, salt, and pepper. Cook, stirring often, for 15 minutes, or until golden. Set aside ½ cup of the onions for the hash.

3. Sprinkle the steaks with salt and pepper. In a large skillet with an ovenproof handle over medium high-heat, heat the remaining 1 tablespoon oil. Add the steaks and do not touch for 2 to 3 minutes or until the underside is browned. Turn and cook 2 to 3 minutes. Transfer the skillet to the oven and cook the steaks for 5 to 8 minutes, or until a thermometer inserted into the center of the steaks registers 130 degrees for medium rare. Cook 3 minutes more for medium.

4. Transfer the steaks to a warm plate and let them rest in a warm place for 10 minutes. Cut into slices. Reserve 4 slices of steak for the hash. Serve the remaining steak with onions and the potato mixture. Sprinkle with parsley. Sally Pasley Vargas

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