Careme

Ingredients

• Boneless Flat Iron Beef Steak (1 steak) ~12–16 oz (aim for 1 steak for 2) $13.99/lb
• Simple Truth Organic® Whole White Mushrooms (or Baby Bellas) 8 oz, sliced (if not pre-sliced) $3.00 (8 oz)
• Organic Broccoli Bunch ~12 oz (about 1 small bunch), cut into long florets $3.19/lb
• Simple Truth Organic® Red Potatoes 12 oz (about 5–7 small), smashed $3.99 (3 lb)
• Organic Jumbo Yellow Onion 1/2 medium, thinly sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Fresh rosemary or thyme (optional but great) 1–2 tsp chopped (or 2 sprigs)
• Butter 1–2 tbsp
• Olive oil 2–3 tbsp, divided
• Beef broth or water 1/3 cup
• Worcestershire or soy sauce (optional) 1 tsp
• Lemon (optional) 1/2 lemon, for finishing broccoli
• Kosher salt & black pepper to taste

Instructions

1. Prep the oven and potatoes: heat oven to 450°F. Cut 12 oz red potatoes in half (or quarters if larger). Put potatoes in a small pot, cover with cold salted water, and boil 10–12 minutes until just tender.
2. Dry and season the steak: pat ~12–16 oz flat iron steak very dry. Season both sides with 1 tsp kosher salt and plenty of black pepper. Let it sit at room temp while you finish potatoes.
3. Smash and roast the potatoes: drain potatoes and let steam-dry 2 minutes. Spread on a sheet pan, drizzle with 1 tbsp olive oil, sprinkle with salt/pepper, then smash each potato with a mug or spatula. Roast at 450°F for 20–25 minutes, flipping once, until crisp-edged.
4. Roast the broccoli: toss ~12 oz broccoli florets with 1 tbsp olive oil, salt, and pepper. Add to the sheet pan for the last 12–15 minutes of the potato roast (or use a second pan) until browned at tips and tender-crisp. Finish with a squeeze of 1/2 lemon if using.
5. Sear the steak (stove): heat a cast-iron or heavy skillet over medium-high heat. Add 1 tbsp olive oil. Sear steak 3–5 minutes per side (depending on thickness) until deep brown; aim for 125–130°F for medium-rare. Transfer steak to a plate and rest 8–10 minutes.
6. Make the mushroom pan sauce (stove): in the same skillet, lower heat to medium. Add 1 tbsp butter and 8 oz sliced mushrooms. Cook 6–8 minutes, stirring occasionally, until browned and their moisture cooks off. Add 1/2 thinly sliced onion and cook 3–4 minutes until soft.
7. Finish the sauce: add 3 minced garlic cloves and 1–2 tsp chopped rosemary/thyme; cook 30 seconds. Add 1/3 cup beef broth (or water) and 1 tsp Worcestershire/soy (optional). Scrape up browned bits and simmer 2–3 minutes. Swirl in 1 more tbsp butter if you want it glossy; taste and adjust salt/pepper.
8. Slice and serve: slice rested steak against the grain. Spoon mushroom sauce over. Serve with roasted smashed potatoes and roasted broccoli.