Photo: Jason Leung
Grilled Flat-Iron Steak with Chimichurri and Butternut Squash and Rutabaga Hash
25 ingredients
Serves 4.
openrecipes
When you can’t use a backyard grill, cook steaks on the stovetop using our grill pan and press, as in this recipe by Chef Bryan Voltaggio. Round out the meal with chimichurri (an Argentinean condiment) plus butternut squash and rutabaga hash.
Estimated Nutrition (whole recipe, rough)
598
Calories
12g
Protein
30g
Fat
80g
Carbs
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Rutabaga | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup olive oil
- 1 garlic clove, peeled and sliced
- 1/2 red onion, chopped
- 1 tsp. kosher salt
- 1/2 tsp. coarsely ground pepper
- Juice of 1/2 lemon
- 1 Tbs. red wine vinegar
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 2 Tbs. fresh oregano leaves
- 8 oz. applewood smoked bacon, cut into lardons, each 1/4 inch wide and 1 inch long
- 1 1/2 cups peeled and diced rutabaga (1/2-inch dice)
- 1 1/2 cups peeled and diced Yukon Gold potatoes (1/2-inch dice)
- 1 1/2 cups peeled and diced butternut squash (1/2-inch dice)
- 1 yellow onion, cut into 1/2-inch dice
- 2 Tbs. unsalted butter
- 6 fresh sage leaves, chopped
- Fine sea salt and freshly ground pepper, to taste
- 4 flat-iron steaks, each about 8 oz.
- 1 Tbs. vegetable oil
- 2 Tbs. steakhouse rub
- 2 Tbs. minced shallot
- 2 Tbs. unsalted butter
- Zest of 1 lemon
- 2 garlic cloves, minced
- 2 tsp. chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes