Goose Island Meal Kit, Grilled Flank Steak, with Dark Coffee Rub and Roasted Winter Vegetables
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Directions
Directions: Servings: 4. Prep time: 15 min. Cook time: 40 min. Step 1: Preheat oven to 425 degrees F. Coat the steaks lightly with olive oil. Generously sprinkle the coffee rub all over the steaks and press lightly to adhere. Set aside. Step 2: Cut fingerling potatoes in half and arrange cut side down. On a large sheet pan or large rimmed cookie sheet pan, lined with parchment paper. Add green onions, shallots, carrots, and asparagus (vegetables can be closely packed but make sure potatoes are in a single layer). Drizzle a few tablespoons olive oil over the vegetables until lightly covered and season with salt and pepper. Roast veggies until fork tender, about 20-25 minutes. Step 3: While the vegetables are roasting, heat a large cast iron or other heavybottomed skillet over high heat. Add the sunflower oil, heat for 1 minute, then add the flank steak. (Don’t disturb the steak for 2 minutes.) Flip steak and sear until cooked as desired (depending on the thickness of the steak, 2-3 minutes for medium rare). Transfer the steak to a platter and let rest, uncovered, for 10 minutes before slicing. Step 4: To serve, arrange roasted vegetables on one side of a large serving platter. Use a sharp chef’s knife to slice the steak against the grain into strips and arrange on the opposite side of the platter. Sprinkle vegetables and steak with parsley and salt and pepper, to taste. Serve with a delicious So-Lo beer from Goose Island Beer Co. To Grill: Prepare the grill for indirect cooking at high heat. If using a charcoal grill, bank the coals on one side of the grill; if using a gas grill, turn off burner on one side. When hot, grill steak (on the hot side of grill) until just seared, 1-2 minutes per side. Transfer steak to the side of the grill without direct heat (keep meat close, but not directly over the heated side of the grill). Close the grill and cook until steak is cooked as desired (depending on the thickness of the steak, 8-12 minutes for medium rare). Let steaks rest uncovered for 10 minutes before slicing.
Nutrition Facts
Serving Size: 0.25 meal kit
Servings per Container: 4
| Calories | 580.00 kcal |
| Total Fat | 31.00 grm (40.00% RDA) |
| Saturated Fat | 8.00 grm (40.00% RDA) |
| Cholesterol | 135.00 mg (45.00% RDA) |
| Sodium | 750.00 mg (33.00% RDA) |
| Potassium | 100.00 mg (21.00% RDA) |
| Total Carbohydrate | 25.00 grm (9.00% RDA) |
| Dietary Fiber | 6.00 grm (21.00% RDA) |
| Protein | 51.00 grm |
| Calcium | 106.00 mg (8.00% RDA) |
| Iron | 5.00 mg (25.00% RDA) |
| Vitamin D | 0.00 mcg (0.00% RDA) |
| Trans Fat | 0.00 grm |
| Added Sugars | 3.00 grm (6.00% RDA) |
| MetricServingSize | 407.73 grm |
| Total Sugars | 10.00 grm |
Ingredients
1-3/4 Pounds Flank Steak; 3 Tablespoons Extra Virgin Olive Oil, Divided; 2-3 Tablespoons (to Taste) Goose Island Dark Coffee Rub; 8 Fingerling Potatoes, Halved; 1 Small Bunch Green Onions; 4 Large Shallots, Peeled and Halved Lengthwise; 12 Ounces Carrots, Peeled and Sliced Lengthwise Into Thin, Long Pieces; 10 Ounces Thin Asparagus, Salt and Freshly Ground Pepper; 1 Tablespoon Sunflower Oil; 2 Tablespoons Parsley Leaves, Chopped.Manufacturer
Peapod, LLC
UPC
00006079576697