On-Demand Master Class: Flat Iron Steak

Good Eggs is partnering with Truffle Shuffle, as seen on Shark Tank, to bring you live online cooking master classes and on-demand food experiences by Truffle Shuffle's team of professional chefs using products from your favorite Good Eggs producers. In each unique experience, you will be guided through how to make different dishes from start to finish, offered in a live cook-along class, or through an on-demand video that you can download and follow. You will learn different food, knife, and cooking techniques to sharpen up your kitchen skills.

Celebrate the last days of summer with Truffle Shuffle co-founder Chef Tyler Vorce with a dish that highlights summer produce at its best: beautiful flat iron steaks, pan-seared and basted with butter, garlic, and thyme, and served alongside a fresh summer squash salad with bacon, scallions, and sun-dried tomatoes.

Please note: You'll receive a video link to the master class on-demand video by 2 PM on the day of delivery. Didn't receive an email? Connect with us at [email protected].

Contains: milk.

Pan Roasted Flat Iron Steak w/ Summer Squash

What you get

Russet potatoes

Canola oil

Summer Squash

Hardwood smoked bacon

Sun-dried tomatoes

Scallions

Unsalted Butter

Flat Iron Steak

Garlic clove

Thyme

Sherry Vinegar

Honey

Baby spinach

Master class video link

What You'll Need

Kosher salt

Aluminum Foil

Paper Towels

Knife & cutting board

Large saute pan & large cast iron pan (or 2 large saute pans)

Large wooden spoon & metal spoon

Tongs

Measuring spoons

Homework 1.5 Hours Before Class

1. Preheat your oven to 400F.
2. Prick each potato with a fork and rub with 1 teaspoon of canola oil (save the remaining oil for later!). Season with a pinch of kosher salt and wrap in aluminum foil. Bake until tender, about 1 hour.
3. ***15 minutes before class*** Remove the steak from its packaging and pat dry with paper towels. Set aside on a paper towel-lined plate at room temperature to temper.

Prep During Class

1. Dice the squash. Slice the scallions, white and tender green parts only. Dice sun-dried tomatoes and bacon. Set aside.

How to Cook

1. In a large saute pan over high heat, add 1 tablespoon of canola oil to the pan and heat until shimmering. Add the zucchini and quickly saute for 1-2 minutes until softened. Season with a pinch of salt.
2. Remove the zucchini from the pan and transfer to a plate. Turn the heat down to medium and, melt 1/2 tablespoon of butter. When the butter begins to sizzle, add the bacon and stir occasionally until the fat has rendered, about 2 minutes.
3. Add the sherry vinegar, honey, and tomatoes and stir until the squash is glazed and the liquid has evaporated, about 2 minutes.
4. Turn off the heat and stir in the scallions. Taste adjust the seasoning with salt. Set aside.
5. Pat the steak dry and season generously on all sides with salt.
6. Add 2 tablespoons of canola oil to the pan. When the oil begins to smoke, add the steak. Flip every 30 seconds or so until it’s nicely browned on all sides and it passes the “bounce test,” about 5 minutes for medium-rare (or 3 minutes longer for well done).
7. Smash the garlic clove and add it to the pan, along with 2 tablespoons of butter and the thyme. Use a large spoon to baste with the garlic-thyme-butter for one minute.
8. Remove the steak from the pan and set aside on a cutting board to rest, topped with the garlic and thyme.
9. While the steak is resting, reheat the squash chutney over medium heat. Once warm, turn off the heat and fold in the spinach to gently wilt.
10. Slice each baked potato and pinch to open. Add the remaining butter and another pinch of salt.
11. Carve the steak and plate it up alongside that beautiful baked potato and delicious chutney. Dig in!!