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Kitchen Notebook

November 28, 2019

Sirloin Steak with Parsnip Mash and Arugula Watermelon Radish Salad

35 Mins


  • Sirloin Steaks, defrosted and patted dry
  • 1 lb Parsnips, diced
  • 4 oz Arugula
  • 1 Watermelon Radish, thinly sliced
  • 3 Tbsp Olive Oil
  • 1/2 cup Chicken or Vegetable Broth
  • 1/2 Tbsp White Wine Vinegar
  • 1 tsp Honey
  • ⅓ Shallot minced
  • Sea Salt and Pepper


Remove steak from fridge; pat dry and season generously with sea salt and pepper. Keep on the counter so meat can come to room temperature. 

Bring a large pot of salted water to a boil over a high flame. Add parsnips and boil until completely tender, about 15-20 minutes. Strain and drizzle with 1 tablespoon olive oil along with a pinch of sea salt. Cover and set aside. Meanwhile, heat 1 tablespoon oil in a large sauté pan over a medium flame until hot. Add steaks to the hot pan. Cook 3 minutes without moving.  Flip and sear on the other side: 2 minutes for medium-rare; or 4 minutes for medium. When cooked to your desired taste, remove to a plate and let rest for 5 minutes.

Add broth to the parsnips and purée in a blender or with a hand masher. Season with sea salt and pepper, to taste.  In a large bowl, combine arugula and radishes. Whisk vinegar, honey and shallot. Pour over arugula and radishes; and toss. Divide parsnip purée between 2 plates and top with steaks; serve with salad. 

35 Mins Meat Paleo recipe Seasonal Recipe Steak Winter

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35 Mins Meat Paleo recipe Seasonal Recipe Steak Winter

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