Garlic-Roasted Flat Iron Steak
Chef Tracey serves a peppery roasted flat iron steak topped with truffle-chive butter, alongside Yukon potatoes cooked slowly in duck fat, butter, rosemary, and thyme. A sauté of shiitakes and asparagus gives the plate a rich, earthy finish.
Nutritional facts
Protein
42g
Carbs
29g
Calories
860kcal
Fat
66g
Ingredients
Beef, Flat Iron, Steak, 8 oz, Preportioned, Yukon Potatoes, Shiitake Mushrooms, Asparagus, Butter, Duck Fat, Garlic, Montreal Steak Seasoning, Canola and Olive Oil Blend, Chives, Truffle Seasoning, Black Truffle Oil, Black Pepper, Kosher Salt, Rosemary, Thyme, Kosher Salt
Contains milk.
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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