Baltic-Style Beef Flat Iron Steak with Pappardelle and Eggplant
- Bay leaf7 g22 kcal
- Beef flat iron steak260 g642 kcal
- Borage1 bunch6 kcal
- Canola oil22 ml194 kcal
- Dried parsley8 g23 kcal
- Eggplant3 piece338 kcal
- Lemongrass2 piece30 kcal
- Pappardelle109 g404 kcal
- Parsnip2 piece195 kcal
- Sea salt4 g0 kcal
- Sherry vinegar298 ml57 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Baltic-inspired comfort food: tender beef flat iron steak paired with eggplant and parsnip and pappardelle, finished with lemongrass and borage and a hit of dried parsley and bay leaf. 1. Pat the beef flat iron steak dry and season with sea salt, dried parsley and bay leaf. 2. Heat canola oil in a heavy pan and sauté the beef flat iron steak until it develops a deep golden crust, about 19 minutes. 3. Add eggplant and parsnip to the pan and cook until just tender, stirring in lemongrass and borage for fragrance. 4. Cook the pappardelle separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of sherry vinegar before serving hot.