Skirt Steak With Roasted Root Vegetables (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 sprig rosemary plus 1/2 teaspoon chopped leaves |
5 medium carrots, halved lengthwise |
5 medium parsnips, halved lengthwise |
3 teaspoons worcestershire sauce |
2 1/2 tablespoons extra-virgin olive oil |
kosher salt and freshly ground pepper |
1 clove garlic, minced |
1 1/2 pounds skirt steak, cut into 4 pieces |
Directions:
1. Preheat the oven to 450 degrees F. Pick the leaves off the rosemary sprig and toss them with the carrots, parsnips, 2 teaspoons Worcestershire sauce, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast, stirring once, until the vegetables are tender and golden brown, about 25 minutes.
2. Meanwhile, mix the garlic, chopped rosemary, the remaining 1 teaspoon Worcestershire sauce, 1/2 tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub all over the steaks.
3. When the vegetables are halfway done (after about 12 minutes), heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Working in batches if necessary, sear the steaks, 2 to 5 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and drizzle with the pan juices.
4. Photograph by Antonis Achilleos
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