![](https://www.wholelifechallenge.com/wp-content/uploads/2018/09/PepperSteakBeetsAsparagusWLC-1.jpg)
This flat iron steak and vegetables recipe is our Chief Creative Officer Carter Lewis’ favorite meal. Like, of all time, ever. Any grass-fed steak is great with any side(s) in our book, but this particular trio of flat iron steak, beets, and asparagus is out of this world.
Coating the steak with a bit of oil allows the pepper to really attach to the meat. Then, we cook in a hot pan for a great sear and enhance the flavor further with the addition of garlic and thyme. Oh, and butter. Everything’s better with butter!
To retain tenderness, keep this flat iron steak to a medium temperature (or less) and let it rest before slicing.
![Pepper Crusted Flat Iron Steak with Braised Beets and Roasted Asparagus](https://www.wholelifechallenge.com/wp-content/uploads/2018/09/PepperSteakBeetsAsparagusWLC-350x200.jpg)
Pepper Crusted Flat Iron Steak with Braised Beets and Roasted Asparagus
Ingredients
- 2 lb Flat iron steak
- 1.5 lbs beets peeled and quartered
- 2 bunches asparagus
- 1 cup red wine vinegar
- 2 tbsp peppercorn coarsely cracked
- 7 sprigs thyme
- 7 cloves garlic smashed
- 2 bay leaves
- 4 tbsp olive oil
- 1 tbsp butter
- Juice of 1 lemon
- Salt to taste
Instructions
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Preheat oven to 475 degrees Fahrenheit.
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In a large pot, add beets, red wine vinegar, 4 sprigs thyme, 4 garlic cloves, and bay leaves. Fill with water to cover beets.
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Place pot on medium heat and simmer until beets are tender. About 45 minutes to 1 hour.
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Reduce heat to low and hold until ready to serve.
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Toss asparagus in 2 tbsp olive oil and season with salt. Arrange on a baking sheet.
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Roast asparagus at 475 for 10 minutes or until tender, then toss with lemon juice.
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Heat a large saute pan on high heat. Coat steak with remaining olive oil, then press cracked peppercorn onto steak and season liberally with salt.
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Add steak to hot pan and sear for 3-4 minutes until a crust develops.
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Flip steak, then add butter and remaining garlic and thyme.
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Using a spoon, baste the steak with butter while continuing to cook for 3 minutes.
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Remove steak and let rest for 10 minutes.
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Slice and serve with beets and asparagus on the side.