Steak With Roasted Parsnips and Tomatoes

Serves: 4

The vegetables, tossed with oil, herbs, salt, and pepper, roast in the oven at a high temperature, while you quickly sear the steaks over the stovetop. And the roasting trick works for any root vegetable; try it with potatoes, carrots, or beets for a twist.

Dovetailing Tip: Cook a few extra steaks to use in Meal 3's Southwestern Steak Wraps. You will need about 2 1/2 cups chopped steak. After the steak has cooled, chop it into bite size pieces and store in the refrigerator. If you have any leftover vegetables, add them in the Wraps.

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1 1/2 pounds parsnips, cut into 2-inch pieces, halved or quartered if thick
1 pint cherry tomatoes
1 bunch scallions, trimmed
4 sprigs fresh thyme
1/4 cup plus 1 teaspoon olive oil
kosher salt and black pepper
4 strips or rib-eye steaks (1/2 inch thick; about 1 1/2 pounds total)


Heat oven to 450° F. Toss the parsnips, tomatoes, scallions, thyme, 1/4 cup of the oil, and 1/4 teaspoon each salt and pepper in a 9-by-13-inch baking dish.

Cover the dish with foil and roast until the juices are bubbling, 15 to 20 minutes. Remove the foil and continue to roast until the parsnips are tender, 10 to 15 minutes more.

Meanwhile, heat the remaining teaspoon of oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon each salt and pepper., Cook, in batches, until an instant-read thermometer inserted in the center of each piece registers 130° F, 2 to 3 minutes per side for medium-rare.

Let the steaks rest for at least 5 minutes before slicing. Serve with the vegetables.


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