Categories: Meals
Ingredients
- 1 Parsnips
- 2 Carrots
- 1 Turnip
- 1 Sweet Potato
- Shallot
- 3 Parsley Sprigs
- 2 Flat Iron Steaks
Directions
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Preheat the oven to 400 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Peel parsnip, carrots, turnip and sweet potato and cut all into a 1" dice. Peel and quarter shallot. Roughly chop parsley. Rinse steaks and pat dry.
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In a large mixing bowl, combine the carrots, parsnip, turnip, sweet potato, and the shallot with 2 Tbsp. olive oil and a pinch of salt and pepper. Mix vegetables with hands to ensure even coating with oil and spices. Evenly arrange (no overlapping) on the prepared baking sheet and place in oven for 20-25 minutes, or until vegetables are golden brown and fork tender. Remove from oven and set aside.
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Warm 2 tsp. olive oil in a medium pan over medium heat. Season the steaks on both sides with a pinch of slat and pepper and place in pan to cook on each side for 5-7 minutes, or until a minimum temperature of 145 degrees is reached. Set aside and rest.
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Compose a mound of roasted vegetable hash in the middle of a plate. Place the steak against the hash. Garnish with fresh parsley and a crack of black pepper.