Flat Iron Steak and Fines Herbes Butter

Ingredients

• ⅞ oz Butter
• 3 oz Kale
• 1 Yellow Onion
• 1 Red Bell Pepper
• 3 Parsley Sprigs
• 2 Garlic Cloves
• 2 Thyme Sprigs
• 5 Chives
• 2 Flat Iron Steaks
• Olive Oil
• Salt Pepper
• Stem kale and coarsely chop. Halve and peel onion.

Instructions

1. 1

   Cook Within: Resting cooked steaks before serving allows juices to redistribute, meaning a more flavorful and tender steak for you! We’ve adapted classic French fines herbes (pronounced feenz herbs) to flavor this butter. Traditionally, it’s a combination of minced parsley, chives, tarragon, and chervil. We love the aroma of fresh thyme in addition to parsley and chives for

2. 2

   Prepare the Ingredients: Stem kale and coarsely chop. Halve and peel onion. Cut halves into ¼” dice. Stem, seed, and cut red bell pepper into ½’’ dice. Cut sweet potato and russet potato into ½” dice. Stem and mince parsley.

3. 3

   Mince garlic. Stem and mince thyme. Mince chives: (reserve a few long pieces for garnish). Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼

4. 4

   Make the Fines Herbes Butter: Mix softened butter, parsley, thyme, minced chives, pinch of salt and pepper.

5. 5

   Make the Hash: Add 2 tsp. olive oil and half the garlic (reserve remain- ing for butter) to hot pan and cook 30 seconds, or until fragrant. Add onions, red bell pepper, sweet potato, russet potato, and 2 Tbsp. water and stir to combine. Season with a pinch of salt and pepper, cover, and cook 15 minutes, stirring occasionally, or until potatoes are fork tender. Uncover during last 2-3 minutes to cook off excess moisture. Add kale and cook 3 more minutes, or until wilted. Season with a pinch of salt and pepper.

6. 6

   Plate the Dish: Place a portion of red pepper and potato hash on a plate. Serve steak next to hash and top with a dollop of fines herbes butter. Garnish with reserved whole

7. 7

   Cook the Steaks: While hash cooks, heat 1 tsp. olive oil in a medium in hot pan and cook 4-6 minutes per side, or until steaks reach a minimum internal temperature of 145 degrees. Remove steaks to a plate and let rest 5 minutes before serving. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half is added to hash and remaining is added to • If butter feels too soft, pop it back in the fridge for a few minutes before serving. twice. Minced chives are added to butter, and whole chives garnish dish. the recipe before you start–we promise it will be time • Set butter on counter to