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Flat Iron Steaks with Artichoke-Potato Hash,

Purple Asparagus & Caramelized Shallots

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    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

Hash can really be any combination of chopped vegetables or potatoes. The word hash actually derives from the French word “hacher,” or to chop. Quartered baby potatoes and halved baby artichokes that are browned alongside a steak make up this one. Truly a one-pan meal, the steak, hash, asparagus, and shallots are all cooked in the same pan, which not only makes cleanup easy, but also helps the flavors accumulate as you cook.

fresh
ingredients
Flat Iron Steaks with Artichoke-Potato Hash, Purple Asparagus & Caramelized Shallots
Title
  • 2 Flat Iron Steaks
  • 1 bunch Purple Asparagus
  • 7 oz Baby Red Potatoes
  • 2 Shallots
  • 3 cloves Garlic
  • 7 oz Baby Artichokes
  • 1 Lemon
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Trim off the woody ends of the asparagus, then, with a vegetable peeler, peel the bottom halves of the trimmed spears. Cut the potatoes into quarters. Peel and finely chop the garlic. Peel and thinly slice the shallots.
Prepare the artichokes:
2 Prepare the artichokes:
Pick off the tough outer leaves of the artichokes. Cut off about 1 inch of their pointed tops. Cut off the edges of the stems. With a small knife, peel off the outer layer of the remaining stems, then cut the artichokes in half lengthwise. Place the prepared artichokes in a bowl of cold water with a lemon wedge.
Cook the potatoes & steak:
3 Cook the potatoes & steak:
In a large pan, heat some olive oil on medium-high until hot. Add the potatoes, and season with salt and pepper. Cook 1 to 2 minutes, stirring. Meanwhile, pat the steaks dry with paper towels and season them all over with salt and pepper. Add the steaks to the pan with the potatoes. Cook 3 to 5 minutes, stirring the potatoes occasionally without moving the steaks so they can brown.
Add the artichokes:
4 Add the artichokes:
Add the artichokes to the pan with the steaks and potatoes. Turn over the steaks and cook 3 to 5 minutes on the 2nd side for medium-rare, or until they reach your desired doneness. While the steak cooks, flip the artichokes to ensure they make contact with the pan on both sides. Transfer the cooked steaks, potatoes, and artichokes to a plate so the steaks can rest while you cook the shallots and asparagus.
Caramelize the shallots:
5 Caramelize the shallots:
Add about ¼ cup of water to the hot pan used to cook the steaks and vegetables. Use a spoon or tongs to scrape up any brown bits at the bottom of the pan. Simmer the liquid on medium-high 1 to 2 minutes, or until it evaporates, stirring occasionally. Add a drizzle of olive oil, along with the shallots and garlic, and cook 2 to 3 minutes, or until golden brown, stirring.
Cook the asparagus & plate your dish:
6 Cook the asparagus & plate your dish:
Add the asparagus and about ¼ cup more water to the pan with the shallots. Reduce the heat to medium, and cook 2 to 3 minutes, or until the asparagus are tender-crisp. (If you need to, add a little bit more water while cooking the asparagus.) Slice the steaks on an angle, and divide the slices between 2 plates. Top the steaks with the asparagus and caramelized shallots. Serve with the potatoes and artichokes. Garnish with lemon wedges and enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Trim off the woody ends of the asparagus, then, with a vegetable peeler, peel the bottom halves of the trimmed spears. Cut the potatoes into quarters. Peel and finely chop the garlic. Peel and thinly slice the shallots.
2 Prepare the artichokes:
Pick off the tough outer leaves of the artichokes. Cut off about 1 inch of their pointed tops. Cut off the edges of the stems. With a small knife, peel off the outer layer of the remaining stems, then cut the artichokes in half lengthwise. Place the prepared artichokes in a bowl of cold water with a lemon wedge.
Prepare the artichokes:
Cook the potatoes & steak:
3 Cook the potatoes & steak:
In a large pan, heat some olive oil on medium-high until hot. Add the potatoes, and season with salt and pepper. Cook 1 to 2 minutes, stirring. Meanwhile, pat the steaks dry with paper towels and season them all over with salt and pepper. Add the steaks to the pan with the potatoes. Cook 3 to 5 minutes, stirring the potatoes occasionally without moving the steaks so they can brown.
4 Add the artichokes:
Add the artichokes to the pan with the steaks and potatoes. Turn over the steaks and cook 3 to 5 minutes on the 2nd side for medium-rare, or until they reach your desired doneness. While the steak cooks, flip the artichokes to ensure they make contact with the pan on both sides. Transfer the cooked steaks, potatoes, and artichokes to a plate so the steaks can rest while you cook the shallots and asparagus.
Add the artichokes:
Caramelize the shallots:
5 Caramelize the shallots:
Add about ¼ cup of water to the hot pan used to cook the steaks and vegetables. Use a spoon or tongs to scrape up any brown bits at the bottom of the pan. Simmer the liquid on medium-high 1 to 2 minutes, or until it evaporates, stirring occasionally. Add a drizzle of olive oil, along with the shallots and garlic, and cook 2 to 3 minutes, or until golden brown, stirring.
6 Cook the asparagus & plate your dish:
Add the asparagus and about ¼ cup more water to the pan with the shallots. Reduce the heat to medium, and cook 2 to 3 minutes, or until the asparagus are tender-crisp. (If you need to, add a little bit more water while cooking the asparagus.) Slice the steaks on an angle, and divide the slices between 2 plates. Top the steaks with the asparagus and caramelized shallots. Serve with the potatoes and artichokes. Garnish with lemon wedges and enjoy!
Cook the asparagus & plate your dish: