Steak With Potato-Parsnip Mash
Serves 4
Hands-On Time:
10m
Total Time:
35m
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
- Place the potatoes and parsnips in a large pot. Cover with cold water and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return to the pot. Mash with the milk, butter, scallions, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with 1⁄2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest before slicing. Serve with the potato-parsnip mash.
Quick Tip
Grass-fed beef is lower in fat and thus cooks faster than ordinary beef. Many chefs and butchers advise cooking it at a lower
temperature.
Nutritional Information
- Per Serving
- Calories 473
- Fat 24g
- Sat Fat 10g
- Cholesterol 125mg
- Sodium 610mg
- Protein 37g
- Carbohydrate 25g
- Fiber 2g
What does this mean? See Nutrition 101.
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