Stove-Seared Flat Iron Steak with Quick Red-Wine Onion Pan Sauce, Roasted Winter Carrots & Mashed Russets

Fast, cozy bistro vibes at home: a well-seared flat iron with a quick red-wine pan sauce, plus sweet roasted winter carrots and fluffy mashed potatoes. It feels fancy, but it’s weeknight-easy and uses peak-season WA winter produce.

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Ingredients

Choice Flat Iron Beef Steak (about 1 lb) 1 lb $13.99/lb (sale)
Simple Truth Organic® Whole Carrots Bag 1/2–3/4 lb carrots (about 4–6 medium), cut into 2-inch sticks $3.29 (2 lb)
Organic Jumbo Yellow Onion 1/2 onion, thinly sliced $2.19/lb
Organic Garlic 2 cloves, minced $6.99/lb
Organic Russet Potatoes 3/4–1 lb, peeled and cubed $2.29/lb
Red wine (for sauce) 1/2 cup
Beef broth or water 1/2 cup
Butter 2–3 tbsp, divided
Olive oil 1–2 tbsp
Dijon mustard (optional, for sauce) 1 tsp
Salt & black pepper to taste
Fresh thyme or rosemary (optional) 1/2 tsp dried or 2 sprigs

Instructions

Prep: Heat oven to 425°F. Put a pot of salted water on for the potatoes. Pat steak very dry; season generously with salt and pepper.
Roast carrots: Toss carrots with 1 tbsp olive oil, salt, pepper (and thyme/rosemary if using). Roast on a sheet pan 20–25 minutes, flipping once, until browned and tender.
Mash potatoes: Boil potatoes 12–15 minutes until very tender. Drain well, return to hot pot, then mash with 1–2 tbsp butter and a splash of broth/water (or milk if you have it). Season with salt and pepper; cover to keep warm.
Sear steak (stove): Heat a heavy skillet over medium-high until hot. Add a thin film of oil. Sear steak 3–5 minutes per side (depending on thickness) to medium-rare/medium. Transfer to a plate to rest at least 5–8 minutes.
Make pan sauce: Lower heat to medium. Add sliced onion with a pinch of salt; sauté 2–3 minutes. Add garlic; cook 30 seconds. Pour in red wine and scrape up browned bits; simmer 2–3 minutes. Add broth/water; simmer 2–3 minutes more. Off heat, whisk in 1 tbsp butter (and Dijon if using). Taste and season.
Slice & serve: Slice steak against the grain. Plate with mashed potatoes and roasted carrots; spoon pan sauce over steak.

Health notes: ~850–950 kcal/person depending on butter/oil. Healthiness: Moderate—high protein and iron; add extra carrots for more fiber/veg and keep butter moderate.

Drink pairing: Washington Syrah (Columbia Valley) or a WA Merlot; if beer, a malty brown ale.

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