Flat Iron Steak and "Loaded" Potato Wedges with smoky mushrooms, roasted tomatoes, cheddar cheese, and sour cream

• Gluten free

• Meat

  • 2 Flat iron steaks

• Produce

  • 6 oz Cremini mushrooms
  • 4 oz Grape tomatoes
  • 1 Green onion
  • 2 Russet potatoes

• Baking & Spices

  • 1 tbsp Paprika, smoked

• Dairy

  • 1 oz Cheddar cheese
  • 2 oz Sour cream

Found on homechef.com

Description

Directions

• 1 Before Cooking Prepare two baking sheets with foil and cooking spray Preheat oven to 425 degrees Thoroughly rinse produce and pat dry Roast the Potato Wedges Cut potatoes lengthwise into thick wedges. Place potatoes on one prepared baking sheet and toss with 4 Tbsp. olive oil. Roast 15 minutes, remove from oven, and flip potatoes. Return to oven and roast 18-22 more minutes, or until browned and easily pierced with a knife. Remove from oven and sprinkle with ½ tsp. salt. 2 Prepare the Ingredients While potatoes roast, quarter mushrooms. Trim and thinly slice green onion on an angle. Rinse steaks, pat dry, and season on both sides with ½ tsp. salt and ¼ tsp. pepper. 3 Roast Tomatoes and Mushrooms Toss grape tomatoes with 1 tsp. olive oil on one side of second baking sheet. Toss mushrooms with 1 Tbsp. olive oil, ½ tsp. salt, and smoked paprika on other side of baking sheet. Roast 20-25 minutes, or until tomatoes are soft and mushrooms are browned. 4 Cook the Steaks Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook 4-6 minutes on each side, or until steak is seared and reaches a minimum internal temperature of 145 degrees. Transfer to a plate and let rest 5 minutes. 5 Plate the Dish After steak has rested, slice thinly against grain before serving. Arrange potatoes and steak on a plate. Top potatoes with mushrooms, tomatoes, shredded cheddar, sour cream, and green onion. With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever. Sign Up Today Download Recipe Card

Nutrition