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Kitchen Notebook

May 02, 2018

Steak with Parsnip Fries

35 Mins

Serves 2


  • 1 pack Minute Steak, thawed
  • 1 lb Parsnips
  • 1 Onion, sliced thinly
  • 1 head Garlic, cut in half
  • 1 Tbsp Olive Oil
  • ¼ cup Red Wine
  • Flaky Salt
  • Fresh Ground Black Pepper

Season steaks with salt and pepper; set aside.

Peel and cut parsnips into 3 x 1/2-inch strips. Preheat oven to 450 degrees. Spread parsnips, garlic and oil in a single layer on a large rimmed baking sheet. Season with salt and pepper and toss to coat.

Roast for 10 minutes; turn parsnips and roast until tender and browned, 10–15 minutes longer. Sprinkle 1/2 teaspoon cumin over parsnips and season with salt and pepper.

While parsnips bake, heat butter in a heavy skillet over medium-high heat. Sear meat until browned -- about 2 minutes. Flip steak and cook opposite side just until browned. Don’t overcook or you run the risk of toughening the meat. Remove from pan; set aside to rest.

Deglaze pan with red wine. Add onions and sauté for a few minutes until half of wine has evaporated. Plate steak with parsnip fries and roasted garlic. Spoon onions over steak along with pan juices and serve.

35 Mins Meat

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35 Mins Meat

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