Flat Iron Steak with Mushroom-Shallot Sauce, Roasted Brussels Sprouts, and Red Potatoes
Flat iron is one of the best values for tenderness and flavor. This version keeps the same comforting steak-and-veg profile you liked, while avoiding chuck and staying distinct from your saved and previously cooked meals.
Back to full listIngredients
- Boneless Flat Iron Beef Steak (1 Steak) 1 lb 13.99
- Fresh Brussels Sprouts - Order by the Pound 1 lb 2.99
- Kroger® Red Potatoes 1 lb from bag 4.99
- Kroger® Sliced White Mushrooms 8 oz 2.00
- Shallots 1 small or 1/4 lb 3.99
- Garlic 2 cloves 0.69
- Kroger® Beef Flavored Broth 1 cup 0.89
- Fresh Organic Lemon - Each 1/2 lemon 1.29
- olive oil 2 tablespoons
- butter 1 tablespoon
- salt to taste
- black pepper to taste
Instructions
- Heat oven to 425°F.
- Halve Brussels sprouts and cut red potatoes into chunks. Toss separately with olive oil, salt, and pepper, then roast 25 to 30 minutes, adding sprouts halfway if needed so they don't overbrown.
- Season flat iron steak well with salt and pepper. Sear over medium-high heat 4 minutes per side or until desired doneness. Rest before slicing.
- In the same pan, cook sliced shallot and mushrooms until browned. Add garlic and cook 30 seconds.
- Add broth and a squeeze of lemon, simmer until lightly reduced, then whisk in butter.
- Slice steak across the grain and serve with roasted potatoes, Brussels sprouts, and mushroom pan sauce.
Cook time: 50 minutes
Estimated cost: $15-19
Health notes: High in protein and iron, with a balanced side of roasted vegetables.
Drink pairing: Syrah or Zinfandel.