Flat Iron Steak and "Loaded" Potato Wedges

Ingredients

• 6 oz Cremini Mushrooms
• 1 Green Onion
• 2 Flat Iron Steaks
• 4 oz Grape Tomatoes
• 1 Tbsp. Smoked Paprika
• 1 oz Shredded Cheddar Cheese
• 2 oz Sour Cream
• Olive Oil
• Salt Pepper
• thinly slice green onion on an angle. Rinse steaks,
• pat dry, and season on both sides with ½ tsp. salt and
• ¼ tsp. pepper.

Instructions

1. 1

   Coating potato wedges with oil: will help them brown and crisp in the oven. A majority of the oil used here will be left behind on Spanish and Turkish cuisines use paprika for its flavor and color. Smoked paprika is made by drying peppers over a wood fire before grinding them into a powder.

2. 2

   Roast the Potato Wedges: Cut potatoes lengthwise into thick wedges. Place with 4 Tbsp. olive oil. Roast 15 minutes, remove from oven, and flip potatoes. Return to oven and roast 18-22 more minutes, or until browned and easily pierced with a knife. Remove from oven and sprinkle with ½ tsp. salt.

3. 3

   Heat a medium pan over medium-high heat. Add: 2 tsp. olive oil and steaks to hot pan and cook 4-6 minutes on each side, or until steak is seared and reaches a minimum internal temperature of 145 degrees. Transfer to a plate and let rest 5 minutes.

4. 4

   Prepare the Ingredients: While potatoes roast, quarter mushrooms. Trim and thinly slice green onion on an angle. Rinse steaks, pat dry, and season on both sides with ½ tsp. salt and

5. 5

   Plate the Dish: After steak has rested, slice thinly against grain before serving. Arrange potatoes and steak on a plate. Top potatoes with mushrooms, tomatoes, shredded cheddar, sour cream, and green onion.

6. 6

   Toss grape tomatoes with 1 tsp. olive oil on one: 1 Tbsp. olive oil, ½ tsp. salt, and smoked paprika on until tomatoes are soft and mushrooms are browned. 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 • When slicing steak, we recommend finding the parallel lines of muscle fiber running down the meat (called the grain), and slicing perpendicular to them, cutting against the grain. This makes sliced steak easier to chew, since muscle fibers are already broken up for you. the recipe before you start–we promise it will be time