Steak With Root Vegetables

0512steak-root-vegetables
Photo by Gemma Comas
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 497 calories
    • Calories 42 calories from fat
    • Fat 23 g
    • Sat Fat 6 g
    • Cholesterol 98 mg
    • Sodium 709 mg
    • Protein 51 mg
    • Carbohydrate 19 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 83 mg

Season the steaks with 1 ½ teaspoons salt and ¼ teaspoon pepper.Heat 1 tablespoon of the oil in a large skillet over medium heat.Add the steaks and cook to the desired doneness, about 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with foil.Meanwhile, wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-low heat.Add the carrots, parsnips, and beets. Cook until tender, about 7 minutes.Season the vegetables with ½ teaspoon salt, ¼ teaspoon pepper, and the tarragon. Serve alongside the steaks.

Ingredients

  1. Check 4 8-ounce New York, strip, or sirloin steaks, about 1 inch thick
  2. Check kosher salt and black pepper
  3. Check 3 tablespoons olive oil
  4. Check 2 carrots, cut into thin strips
  5. Check 2 parsnips, cut into thin strips
  6. Check 2 beets, cut into thin strips
  7. Check 1 tablespoon finely chopped fresh tarragon

Directions

  1. Season the steaks with 1 ½ teaspoons salt and ¼ teaspoon pepper.
  2. Heat 1 tablespoon of the oil in a large skillet over medium heat.
  3. Add the steaks and cook to the desired doneness, about 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with foil.
  4. Meanwhile, wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-low heat.
  5. Add the carrots, parsnips, and beets. Cook until tender, about 7 minutes.
  6. Season the vegetables with ½ teaspoon salt, ¼ teaspoon pepper, and the tarragon. Serve alongside the steaks.