Flatiron Steak with Natural Jus and Root Vegetable Mash

A new take on old-fashioned meat and potatoes, this dish harnesses rosemary, garlic and root vegetables to round out tastes and textures.


| March/April 2009



ConsciousKitchen2

Serve meat in small portions to reduce your meal's environmental impact. This full menu for eight requires only one leg of lamb and four pounds of steak.

Photo By Joe Lavine

A new take on old-fashioned meat and potatoes, this dish harnesses rosemary, garlic and root vegetables to round out tastes and textures. Use modest beef portions and a full cast of culinary characters.

Flatiron Steak with Natural Jus and Root Vegetable Mash

Steaks 

4-pound flatiron steak (cut from steer shoulder)
1/2 cup olive oil
Salt and pepper
2 sprigs rosemary
3 cloves garlic, chopped
Red wine

1. Marinate flatiron overnight in oil, salt, pepper, rosemary and garlic in the refrigerator. Remove from refrigerator and let sit at room temperature for 1 hour.

2. Place steak in a roasting pan and pour wine so steak is half-submerged. Let sit in wine at room temperature for 1 hour. (Meat will sit at room temperature 2 hours total before cooking.)





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