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Steak with Root Vegetables

Photo: Gemma Comas
Prep time 30 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  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.

    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.