Home Chef: Flat-Iron Steak, Shishito Pepper Skewers with Miso-Glazed Fingerling Potatoes
CHICAGO (WLS) -- With busy lives, sometimes making a good, healthy, home-cooked meal isn't convenient for everyone. But a new Chicago startup is trying to change that.
Home Chef is a delivery service providing all the materials needed to make meals quick and easy. The subscriber-based services features new menus each week for customers to try. The Home Chef culinary team collaborates to create four to five new recipes each day. Home Chef's meals are priced at $9.95 per serving. The company also offers a smoothie add-on for $4.95/serving. Founder and CEO of Home Chef, Pat Vihtelic, and Culinary Director Justin Paruszkiewicz stopped by the ABC 7 Weekend Morning show to prepare one of Home Chef's easy-to-make meals.
RECIPE: Flat-Iron Steak and Shishito Pepper Skewers with Miso-Glazed Fingerling Potatoes
Ingredients:
Shishito Peppers (6)
Brown Sugar (1 Tbsp)
Butter (4 Tbsp)
Green Onions (1)
Fingerling Potatoes (6)
Miso Paste (2 Tbsp)
Wooden Skewer (6)
Red Onion (1)
Tonkatsu BBQ Sauce (2 Oz)
Flat Iron Steaks (2)
764 calories per serving
Preparation:
Prep the Vegetables
Preheat oven to 400F and prepare a baking sheet with foil or parchment paper. Peel and roughly chop red onion into 1-inch skewerable pieces. Rinse, scrub, and halve the fingerling potatoes lengthwise. Rinse the green onion and slice on a bias. Rinse and halve (or quarter, depending upon desired size) the Shishito peppers. Rinse steaks and pat dry; cut into 1-inch pieces. Soak the skewers in water for 5 minutes to prevent burning during cooking.
Marinate the Steaks
In a clean mixing bowl, add the Tonkatsu BBQ sauce and steak pieces. Allow to marinate for 15 minutes.
Make the Miso Butter
In a skillet over low heat, warm the butter, miso paste, and brown sugar together, stirring consistently until melted, about 3 minutes.
Roast the Potatoes
In a clean mixing bowl, combine the potato halves with the miso butter and a pinch of salt and pepper. Coat thoroughly and spread coated potatoes on the prepared baking sheet, with the potatoes flat-side down. Place in oven to roast for 15-20 minutes, or until tender and browned. Remove from oven and keep warm until ready to serve.
Assemble and Cook the Skewers
Once steak is marinated, alternate threading the steak pieces, onion slices, and a few Shishito pepper pieces on each skewer. Warm an outdoor grill, grill pan, or skillet to medium-high heat. Spray with cooking spray to prevent sticking. Once hot, add the skewers and cook on each side for 3-4 minutes, or until meat is firm and caramelized and onions and peppers are slightly charred. Remove from heat and cut into steak to ensure desired doneness. Keep warm until ready to serve.
Plate the Dish
Place 3 skewers on a plate. Arrange a serving of roasted potatoes next to the skewers. Garnish with sliced green onions.
