Steak With Potato-Parsnip Mash

Steak With Potato-Parsnip Mash
Jose Picayo
Meat-and-potato lovers will relish this new take on the classic combo.

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Serves 4
preparation
10
minutes
cooking
35
minutes

Ingredients

1
pound
Yukon gold potatoes, cut into 2-inch pieces
1/2
pound
parsnips (about 2 medium), cut into 1-inch pieces
kosher salt and black pepper
1/2
cup
whole milk
2
tablespoons
butter
2
scallions, thinly sliced
1
tablespoon
olive oil
1 1/2
pounds
sirloin steak (1 inch thick)

Directions

  1. Place the potatoes and parsnips in a large pot. Cover with cold water and bring to a boil.
  2. Add 2 teaspoons salt, reduce heat, and simmer until tender, 15 to 18 minutes.
  3. Drain the potatoes and return to the pot. Mash with the milk, butter, scallions, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.
  5. Cook the steak to desired doneness, 4 to 6 minutes per side for medium-rare. Let rest before slicing. Serve with the potato-parsnip mash.
Kate Merker
September 2009

Nutritional Information

  • Per Serving
  • Calories 473
  • Fat 24 g
  • Sat Fat 10 g
  • Cholesterol 125 mg
  • Sodium 610 mg
  • Protein 37 g
  • Carbohydrate 25 g
  • Fiber 2 g
What does this mean? See Nutrition 101.

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