Steak With Roasted Parsnips and Tomatoes

Steak With Roasted Parsnips, Tomatoes, and Scallions
David Prince
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preparation
15
minutes
cooking
40
minutes
Serves 4

Ingredients

1 1/2
pounds
parsnips, cut into 2-inch pieces, halved or quartered if thick
1
pint
cherry tomatoes
1
bunch scallions, trimmed
4
sprigs thyme
1/4
cup
plus 1 teaspoon olive oil
kosher salt and black pepper
4
strip or rib-eye steaks (1/2 inch thick; about 1 1/2 pounds total)

Directions

  1. Heat oven to 450° F. Toss the parsnips, tomatoes, scallions, thyme, ¼ cup of the oil, and ¼ teaspoon each salt and pepper in a 9-by-13-inch baking dish.
  2. Cover the dish with foil and roast until the juices are bubbling, 15 to 20 minutes. Remove the foil and continue to roast until the parsnips are tender, 10 to 15 minutes more.
  3. .Meanwhile, heat the remaining teaspoon of oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon each salt and pepper., Cook, in batches, until an instant-read thermometer inserted in the center of each piece registers 130° F, 2 to 3 minutes per side for medium-rare.
  4. Let the steaks rest for at least 5 minutes before slicing. Serve with the vegetables.
Dawn Perry
March 2012

Nutritional Information

  • Per Serving
  • Calories 496
  • Fat 23 g
  • Sat Fat 5 g
  • Cholesterol 74 mg
  • Sodium 455 mg
  • Protein 36 g
  • Carbohydrate 36 g
  • Sugar 11 g
  • Fiber 10 g
  • Iron 4 mg
  • Calcium 120 mg
What does this mean? See Nutrition 101.

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