Steak with Root Vegetables

Real Simple
Steak with Root VegetablesRecipe
Photo: Gemma Comas
Makes 4 servings


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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


Prep: 30 Minutes

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.

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

Created date

November 2005

Nutritional Information

Calcium 82.94 mg
Calories 497.22
Caloriesfromfat 42 %
Carbohydrate 19.28 g
Cholesterol 97.97 mg
Fat 23.48 g
Fiber 4.3 g
Iron 3.99 mg
Protein 50.61 mg
Satfat 6.46 g
Sodium 708.51 mg