Steak with Root Vegetables

Ingredients

• 2 carrots, cut into thin strips
• 2 teaspoons kosher salt
• 3 tablespoons olive oil
• 4 8-ounce New York, strip, or sirloin steaks, about 1 inch thick
• 1 tablespoon finely chopped fresh tarragon
• 2 beets, cut into thin strips
• 2 parsnips, cut into thin strips
• + 1 more ingredients
• • ½ teaspoon black pepper

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 ...

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