RPAH Steak with Roasted Parsnips and Scallions
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 1/2 pounds parsnips, cut into 2-inch pieces, halved or quartered if thick 1 bunch scallions, trimmed 2 tablespoons plus 1 teaspoon canola oil kosher salt 4 strip or rib-eye steaks (1/2 inch thick; about 1 1/2 pounds total)
Heat oven to 450° F. Toss the parsnips, scallions, two tablespoons oil, and ¼ teaspoon salt in a 9-by-13-inch baking dish.
Cover the dish with foil and roast until the juices are bubbling, 15 to 20 minutes. Remove the foil and continue to roast until the parsnips are tender, 10 to 15 minutes more.
Meanwhile, heat the remaining teaspoon of oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon salt. Cook, in batches, until an instant-read thermometer inserted in the center of each piece registers 130° F, 2 to 3 minutes per side for medium-rare.
Let the steaks rest for at least 5 minutes before slicing. Serve with the vegetables. (This pairs nicely with a salad of iceberg lettuce or shredded cabbage.)
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user THELORELAI.
Cover the dish with foil and roast until the juices are bubbling, 15 to 20 minutes. Remove the foil and continue to roast until the parsnips are tender, 10 to 15 minutes more.
Meanwhile, heat the remaining teaspoon of oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon salt. Cook, in batches, until an instant-read thermometer inserted in the center of each piece registers 130° F, 2 to 3 minutes per side for medium-rare.
Let the steaks rest for at least 5 minutes before slicing. Serve with the vegetables. (This pairs nicely with a salad of iceberg lettuce or shredded cabbage.)
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user THELORELAI.
Nutritional Info Amount Per Serving
- Calories: 545.9
- Total Fat: 37.2 g
- Cholesterol: 337.5 mg
- Sodium: 570.4 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 7.4 g
- Protein: 41.4 g
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