Steak with Root Vegetables

Steak with Root Vegetables Recipe
Photo: Gemma Comas

Recipe from

Real Simple

Recipe Time

Prep: 30 Minutes

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


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


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.

December 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note