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The Boston Globe

Food & dining

sunday supper

Steak and onions one day, good hash the next

Many cultures have a version of beef and onions. In Sweden, it might be sailor’s steak, made with round steak cooked slowly in the oven with beer and onions. In Korea or the Philippines, it would be steak and onions heavily doused with soy sauce. In this country, we give Philly cheesesteak with its soft roll a place of honor on the regional table. This version is unadorned: a homey way to dine on Sunday night, especially after digging out a car. Flatiron steak, also called top blade steak, is cut from the shoulder, which would ordinarily signal tough meat. But because it is well marbled and cut against the grain, it is surprisingly tender and flavorful, and compared to sirloin or rib-eye, affordable. Roast potatoes and parsnips while you brown the onions in a skillet, then sear the steak, which takes minutes.

Leftover crispy potatoes with their hint of parsnip sweetness and caramelized onions make a homey weeknight hash. Sunny-side-up eggs add to the coziness.

Shopping list

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(For steak, hash)

2 flatiron steaks
(2 to 2¼ pounds
total)

4 eggs

1 tablespoon unsalted

butter

3 pounds Yukon Gold
potatoes (10 medium)

1 pound parsnips
(5 large)

4 medium onions

½ bunch fresh parsley

Salt and pepper

1 cup olive oil

2 teaspoons dried
thyme

Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.
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