Steak with Root Vegetables

Steak with Root Vegetables
Photo by Gemma Comas


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

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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