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