The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Flat Iron Steak with Roasties & Carrot Mash
Who fancies a healthy roast? Dish up flat iron steaks from grass-fed British beef with loads of roast veg: fluffy potatoes, crispy kale and fresh pea shoots. A rich West-African spiced gravy joins alongside. Not to mention the creamy and packed carrot mash. Turn Sunday roasts into a weeknight delight.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 4 carrot
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 100g kale
- 3 large potatoes
- 4 flat iron steaks
- 2 tsp cornflour
- 2 tsp cumin seeds
- 40g flaked almonds (Nuts)
- 40g pea shoots
- 4 shallot
Nutritional Information
Calories: 578
Protein: 44g
Carbs: 47g
Fat: 24g
Flat Iron Steak with Roasties & Carrot Mash
Who fancies a healthy roast? Dish up flat iron steaks from grass-fed British beef with loads of roast veg: fluffy potatoes, crispy kale and fresh pea shoots. A rich West-African spiced gravy joins alongside. Not to mention the creamy and packed carrot mash. Turn Sunday roasts into a weeknight delight.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the potatoes into 4cm chunks. Halve the shallots lengthways. Add both to a lined baking tray, and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft and golden. In the last 5 mins, add the kale to the tray and roast until crispy.
- Bring a small saucepan filled with salted hot water to a boil. Roughly dice the carrots (peel optional), and add to the saucepan. Add half the cumin seeds and boil for 8-12 mins, until very soft, then drain. Return to the pan and mash until smooth.
- Heat a frying pan on medium-high heat. Add the almonds and toast for 2-3 mins, turning regularly, until golden. Remove and set aside.
- Reheat the pan with 1 tbsp oil to medium-high heat. Season the steaks with sea salt and black pepper and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well-done). Leave to rest then slice against the grain.
- Dissolve the cornflour in a jug with 50ml water, then top up with 400ml hot water and crumble in the stock cube. Add the remaining cumin seeds to the steak pan. Toast for 1 min, then add the stock and the cornflour mix. Simmer for 4-5 mins, until thickened.
- Serve the carrot mash topped with the steaks, potatoes, shallots and kale on the side. Garnish with pea shoots and almonds. Serve with gravy.
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