Steak With Roasted Parsnips, Tomatoes, and Scallions
Serves 4| Hands-On Time: | Total Time:
- 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 fresh 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)
- Heat oven to 450° F. In a 9-by-13-inch baking dish, toss the parsnips, tomatoes, scallions, and thyme with ¼ cup of the oil; season with ¼ teaspoon each salt and pepper. Cover the dish with foil and roast until the juices are bubbling, 15 to 20 minutes. Remove the foil and continue to roast until tender, 10 to 15 minutes more.
- 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; in batches, cook to the desired doneness, 2 to 3 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing. Serve with the vegetables.
- Per Serving
- Calories 496
- Fat 23g
- Sat Fat 5g
- Cholesterol 74mg
- Sodium 455mg
- Protein 36g
- Carbohydrate 36g
- Sugar 11g
- Fiber 10g
- Iron 4mg
- Calcium 120mg
What does this mean? See Nutrition 101 .
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