Steak With Root Vegetables
From Real Simple [1]
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
- 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.
- 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.
Serves 4.
NUTRITION PER SERVING: CALORIES 497.22(42% from fat); FAT 23.48g (sat 6.46g); CHOLESTEROL 97.97mg; CALCIUM 82.94mg; CARBOHYDRATE 19.28g; SODIUM 708.51mg; PROTEIN 50.61mg; FIBER 4.3g; IRON 3.99mg
Information
- Category
- Main Dishes, Beef
- Cuisine
- North American