Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Flat Iron Steaks

with Ramps, Fingerling Potatoes & Shaved Asparagus Salad

Flat Iron Steaks with Ramps, Fingerling Potatoes & Shaved Asparagus Salad
Cook Time
35-45mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 520 calories

After cooking a steak, there are usually some browned bits (also called “fond”) left in the bottom of the pan. They’re incredibly flavorful—and useful. Typically, the fond is deglazed and turned into a pan sauce, but that’s just one way to use it. In this dish, you’ll cook the ramps, fingerlings and asparagus directly in the fond. The natural moisture in the vegetables also has a deglazing effect—but instead of turning into a sauce, the fond coats the vegetables, imbuing them with deep, rich flavor. With lemon crème fraîche to cut the richness, this is a perfectly balanced springtime steak dinner.

Flat Iron Steaks with Ramps, Fingerling Potatoes & Shaved Asparagus Salad ingredients
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the potatoes lengthwise. Snap off and discard the woody ends of the asparagus. Using a peeler, shave off a few layers of each asparagus stalk; cut the remaining stalks into 2-inch pieces. Trim off and discard the root ends of the ramps; if any dirt is noticeable, wash until clean. Thinly slice the white bottoms of the ramps; roughly chop the greens. Cut the chives into ½-inch pieces. Quarter and deseed the lemon. Pick the dill off the stems. Peel and thinly slice the shallot to get 2 tablespoons of sliced shallot; place in a bowl with the juice of all 4 lemon wedges.

Brown the potatoes:
2 Brown the potatoes:

In a large pan (nonstick, if you have one), melt half the butter on medium heat. Once melted, add the potatoes to the pan, cut side down first, and season with salt and pepper. Cook, flipping occasionally, 6 to 8 minutes, or until golden brown and tender when pierced with a fork. Transfer to a plate and set aside. Wipe out the pan.

Cook the steaks:
3 Cook the steaks:

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the steaks; cook 2 to 3 minutes on the first side. Flip and cook 1 to 2 minutes. Add the remaining butter; cook, occasionally spooning the butter over the steaks, 1 to 2 minutes, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any butter and browned bits (or fond) in the pan. Let the steaks rest for at least 5 minutes.

Cook the vegetables:
4 Cook the vegetables:

While the steaks rest, to the pan of reserved butter and fond, add the ramps, browned potatoes, asparagus stalks; season with salt and pepper. Cook on medium heat, stirring occasionally, 2 to 3 minutes, or until the asparagus is bright green and the ramps are slightly wilted. Remove from heat and set aside in a warm place.

Make the dill crème fraîche & asparagus salad:
5 Make the dill crème fraîche & asparagus salad:

In a small bowl, combine the crème fraîche and as much of the dill as you’d like; season with salt and pepper to taste. Drain the sliced shallot. In a large bowl, combine the shaved asparagus and as much of the shallot as you’d like; season with salt and pepper to taste. Drizzle with olive oil and toss to thoroughly coat.

Plate your dish:
6 Plate your dish:

Find the lines of muscle (or grain) of the rested steaks. Slice the steaks against the grain. Add any steak juices from the cutting board to the vegetables and stir to combine. Divide the cooked vegetables between 2 plates. Top with the sliced steaks and asparagus salad. Garnish with the chives. Serve with the dill crème fraîche on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the potatoes lengthwise. Snap off and discard the woody ends of the asparagus. Using a peeler, shave off a few layers of each asparagus stalk; cut the remaining stalks into 2-inch pieces. Trim off and discard the root ends of the ramps; if any dirt is noticeable, wash until clean. Thinly slice the white bottoms of the ramps; roughly chop the greens. Cut the chives into ½-inch pieces. Quarter and deseed the lemon. Pick the dill off the stems. Peel and thinly slice the shallot to get 2 tablespoons of sliced shallot; place in a bowl with the juice of all 4 lemon wedges.

2 Brown the potatoes:

In a large pan (nonstick, if you have one), melt half the butter on medium heat. Once melted, add the potatoes to the pan, cut side down first, and season with salt and pepper. Cook, flipping occasionally, 6 to 8 minutes, or until golden brown and tender when pierced with a fork. Transfer to a plate and set aside. Wipe out the pan.

Brown the potatoes:
Cook the steaks:
3 Cook the steaks:

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the steaks; cook 2 to 3 minutes on the first side. Flip and cook 1 to 2 minutes. Add the remaining butter; cook, occasionally spooning the butter over the steaks, 1 to 2 minutes, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any butter and browned bits (or fond) in the pan. Let the steaks rest for at least 5 minutes.

4 Cook the vegetables:

While the steaks rest, to the pan of reserved butter and fond, add the ramps, browned potatoes, asparagus stalks; season with salt and pepper. Cook on medium heat, stirring occasionally, 2 to 3 minutes, or until the asparagus is bright green and the ramps are slightly wilted. Remove from heat and set aside in a warm place.

Cook the vegetables:
Make the dill crème fraîche & asparagus salad:
5 Make the dill crème fraîche & asparagus salad:

In a small bowl, combine the crème fraîche and as much of the dill as you’d like; season with salt and pepper to taste. Drain the sliced shallot. In a large bowl, combine the shaved asparagus and as much of the shallot as you’d like; season with salt and pepper to taste. Drizzle with olive oil and toss to thoroughly coat.

6 Plate your dish:

Find the lines of muscle (or grain) of the rested steaks. Slice the steaks against the grain. Add any steak juices from the cutting board to the vegetables and stir to combine. Divide the cooked vegetables between 2 plates. Top with the sliced steaks and asparagus salad. Garnish with the chives. Serve with the dill crème fraîche on the side. Enjoy!

Plate your dish: