Steak with Glazed Carrots & Turnips
This cast-iron steak recipe has what it takes to transform beef and vegetables from basic to brilliant—a pop of rosemary on the steak, an intense sear in a hot skillet and a sweet-and-sour glaze on the vegetables. Serve with sautéed spinach and a glass of red wine.
- 2tablespoons extra-virgin olive oil, divided
- 1tablespoon butter
- 1pound small carrots (about 5 inches long), halved lengthwise
- 1pound turnips (about 3 medium), peeled and cut into thick matchsticks
- 3/4teaspoon salt, divided
- 3/4teaspoon ground pepper, divided
- 1pound sirloin or top round steak, about 1 inch thick, trimmed
- 1teaspoon minced fresh rosemary or 1/2 teaspoon dried
- 2tablespoons brown sugar
- 1tablespoon red-wine vinegar
- Preheat oven to 450°F.
- Heat 1 tablespoon oil and butter in a large cast-iron skillet over medium-high heat. Add carrots and turnips, sprinkle with 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until starting to brown and soften, 8 to 10 minutes. Transfer to a plate.
- Meanwhile, cut steak in half crosswise and sprinkle with rosemary and the remaining 1/2 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in the pan over medium-high heat until very hot. Add the steak and cook until starting to brown on each side, about 2 minutes total. Transfer to another plate.
- Return the vegetables to the pan and stir in brown sugar. Place the steak on the vegetables. Carefully transfer the pan to the oven.
- Roast until the vegetables are tender and the steak is cooked to your desired doneness, 8 to 10 minutes for medium. Remove the steak to a clean cutting board and let rest 5 minutes before slicing. Drizzle vinegar over the vegetables. Serve the steak with the vegetables.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||8g|