Flatiron Steak with Natural Jus and Root Vegetable Mash

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Photo By Joe Lavine
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.

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


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.)

3. Cover pan and roast at 350 degrees until medium rare (about 135 degrees in the interior).

4. Let rest 10 minutes before slicing to serve.

Root Vegetable Mash 

5 carrots
1 1/2 rutabagas
1 1/2 parsnips
1/2 potato
1 garlic clove
4 cups duck fat, from local butcher (or substitute olive oil)
1 cup sour cream
1 cup heavy cream
Salt and pepper

1. Simmer all vegetables (rough, large dice) in duck fat until tender. Strain fat.

2. Mash vegetables. Combine with sour cream and heavy cream.

3. Add salt and pepper to taste.

Natural Jus 

Wine from roasting pan
1 cup demi (reduced beef stock)
Salt and pepper

1. Put remaining wine from roasting pan into a saucepan, add demi and reduce for a few minutes.

2. Strain, then pour over sliced steaks.

3. Add salt and pepper to taste.

To plate: Place rounded scoop of vegetable mash on plate. Cover with slice of steak and drizzle with jus. Serves 8

For more recipes, read the original article, “An Earth Celebration Menu: 3 Low-Carbon Recipes for Eating Local.”

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