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Steak With Root Vegetables

Gemma Comas
Serves 4 Hands-On Time: 30m Total Time: 30m

Ingredients

  • 4 8-ounce New York, strip, or sirloin steaks, about 1 inch thick
  • 2 teaspoons kosher salt
  • 1/2 teaspoon 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

Directions

  1. Season the steaks with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the 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 and cover loosely with foil.
  2. While the steaks rest, wipe out skillet. Heat the remaining oil over medium-low heat. Add the vegetables. Cook until tender, about 7 minutes. Season with the remaining salt and pepper and the tarragon. Serve alongside the steaks.
December 2005
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Quick Tip

To save a few minutes of prep time, slice the vegetables into thin coins instead of cutting them into strips.

Nutritional Information

  • Per Serving
  • Calories 497.22Calories From Fat 42
  • Calcium  82.94mg
  • Carbohydrate  19.28g
  • Cholesterol  97.97mg
  • Fat  23.48g
  • Fiber  4.3g
  • Iron  3.99mg
  • Protein  50.61mg
  • Sat Fat  6.46g
  • Sodium  708.51mg
What does this mean? See Nutrition 101.

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