Steak with Root Vegetables |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
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