Skirt Steak With Roasted Root Vegetables

Name: Skirt Steak With Roasted Root Vegetables
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 5 mediums carrots, halved lengthwise; 1 clove garlic, minced; 4 servings Kosher salt and freshly ground pepper; 3 Tbsps extra-virgin olive oil; 5 mediums parsnips, halved lengthwise; 1 sprig rosemary plus 1/2 teaspoon chopped leaves; 680 grams skirt steak, cut into 4 pieces; 3 teaspoons Worcestershire sauce

Skirt Steak With Roasted Root Vegetables might be just the main course you are searching for. This recipe serves 4. One serving contains 519 calories, 40g of protein, and 22g of fat. This recipe covers 42% of your daily requirements of vitamins and minerals. If you have carrots, parsnips, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 40 minutes. It is perfect for valentin day. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Preheat the oven to 450 degrees F. Pick the leaves off the rosemary sprig and toss them with the carrots, parsnips, 2 teaspoons Worcestershire sauce, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast, stirring once, until the vegetables are tender and golden brown, about 25 minutes.

Ingredients you will need

Worcestershire Sauce

Vegetable

Olive Oil

Parsnip

Rosemary

Carrot

Pepper

Salt

Equipment you will use

Baking Pan

Oven

Meanwhile, mix the garlic, chopped rosemary, the remaining 1 teaspoon Worcestershire sauce, 1/2 tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub all over the steaks.

Ingredients you will need

Worcestershire Sauce

Olive Oil

Rosemary

Garlic

Pepper

Steak

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

When the vegetables are halfway done (after about 12 minutes), heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Working in batches if necessary, sear the steaks, 2 to 5 minutes per side for medium rare.

Ingredients you will need

Vegetable

Olive Oil

Steak

Equipment you will use

Frying Pan

Transfer to a cutting board and let stand 5 minutes before slicing.

Equipment you will use

Cutting Board

Serve with the roasted vegetables and drizzle with the pan juices.

Ingredients you will need

Vegetable

Equipment you will use

Frying Pan

Per serving: Calories 507; Fat 32 g (Saturated 11 g); Cholesterol 90 mg; Sodium 818 mg; Carbohydrate 19 g; Fiber 5 g; Protein 33 g

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

5mediums

carrots, halved lengthwise 1clove

garlic, minced 4servings

Kosher salt and freshly ground pepper 3Tbsps

extra-virgin olive oil 5mediums

parsnips, halved lengthwise 1sprig

rosemary plus 1/2 teaspoon chopped leaves 680grams

skirt steak, cut into 4 pieces 3teaspoons

Worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is GEN5 Merlot. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.