See more
Photo: Gemma Comas Photo by: Photo: Gemma Comas

Steak with Root Vegetables

Real Simple DECEMBER 2005

  • Yield: Makes 4 servings
  • Prep time: 30 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 82.94mg
  • Calories: 497.22
  • Calories from fat: 42%
  • Carbohydrate: 19.28g
  • Cholesterol: 97.97mg
  • Fat: 23.48g
  • Fiber: 4.3g
  • Iron: 3.99mg
  • Protein: 50.61mg
  • Saturated fat: 6.46g
  • Sodium: 708.51mg

Go to Full Version of

Steak with Root Vegetables Recipe