Flat Iron Steak Pasta

Seared flat iron over creamy pasta with mushrooms, peas and Parmesan.

The flat iron comes off the shoulder, and after dry-aging it is one of the most tender steaks we cut, with more beef flavor than a filet at a fraction of the price. One pound sliced thin against the grain stretches across a whole pan of pasta. Everything cooks in one skillet, so the steak drippings end up in the sauce where they belong.

Shop the cut: Flat Iron Steak — from $24, ships frozen Tuesday.

Ingredients

For the pasta

• 8 oz pasta (your choice, like fettuccine or linguine)
• Salt, for the pasta water

For the sautéed vegetables

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup sweet peas (fresh or frozen)
• Salt and pepper, to taste
• ½ cup beef broth (for deglazing)

For the steak

• 1 lb S Ranch Flat Iron Steak
• Salt and pepper, to taste
• 1 tablespoon olive oil

For the creamy sauce

• 2 tablespoons butter
• ½ cup heavy cream
• ½ cup grated cheese (such as Parmesan or a mix of cheeses)
• ½ cup beef broth
• Salt and pepper, to taste

Instructions

1. Prepare the pasta: In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and sliced mushrooms, cooking for another 3–5 minutes until the mushrooms are tender. Stir in the sweet peas and season with salt and pepper. Cook for 2–3 minutes until heated through. Deglaze the pan with beef broth, scraping up any bits stuck to the bottom. Remove the vegetable mixture from the skillet and set aside.
3. Cook the steak: Season the flat iron steak generously with salt and pepper. In the same skillet, heat the olive oil over high heat. Add the steak and sear for about 4–5 minutes per side for medium-rare, or until desired doneness. Remove from the skillet and let it rest for 5–10 minutes before slicing.
4. Make the creamy sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the heavy cream, beef broth and grated cheese. Cook until the sauce is smooth and slightly thickened, about 3–4 minutes. Season with salt and pepper.
5. Combine everything: Add the cooked pasta and sautéed vegetables to the creamy sauce, tossing to coat evenly.
6. Serve: Plate the pasta mixture and top with slices of the rested flat iron steak. Optionally, garnish with extra cheese or fresh herbs.

Every cut in this recipe is 100% Black Angus, born, raised and finished on the S Ranch outside Hardin, Montana, dry-aged and cut in our own USDA-inspected plant. Beef boxes ship frozen every Tuesday.

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