Steak with Glazed Carrots & Turnips
ACTIVE: 30 minutes TOTAL: 40 minutes
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.
2 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
1 pound small carrots (about 5 inches long), halved lengthwise
1 pound turnips (about 3 medium), peeled and cut into thick matchsticks
3/4 teaspoon salt, divided
3/4 teaspoon ground pepper, divided
1 pound sirloin or top round steak, about 1 inch thick, trimmed
1 teaspoon minced fresh rosemary or ½ teaspoon dried
2 tablespoons brown sugar
1 tablespoon red-wine vinegar
1. Preheat oven to 450°F.
2. 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.
3. 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.
4. Return the vegetables to the pan and stir in brown sugar. Place the steak on the vegetables. Carefully transfer the pan to the oven.
5. 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.
Calories 328, Fat 15g, (sat 5g), Cholesterol 67mg, Carbs 25g, Fiber 5g, Total sugars 16g,
Protein 24g, Sodium 639mg, Potassium 880mg, Folate 47mcg, Calcium 95mg.