Steak with Roasted Parsnips and Tomatoes

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m


  • 4 strips of rib-eye steaks
  • 1 ½ lb. parsnips, cut into 2-inch pieces, halved or quartered if thick
  • 1 ½ cups cherry tomatoes
  • 1 bunch scallions, chopped
  • 4 sprigs of fresh thyme
  • Olive oil
  • Salt and Pepper


Step 1

Pre-heat oven to 450 F. Meanwhile, in a baking dish, scatter the parsnips, tomatoes, scallions and thyme. Drizzle these with olive oil, and sprinkle with some salt and pepper. Toss altogether.

Step 2

Cover the dish with aluminum foil and cook in the oven for 15 minutes until juices are bubbling. Then, remove the foil, and roast for another 10-15 minutes until the parsnips are crisp yet still tender.

Step 3

Meanwhile, season the steaks by rubbing salt and pepper on both sides. In a large skillet over medium high heat, drizzle a teaspoon of olive oil. Then, sear the steaks on both sides for 3-4 minutes per side to have them medium.

Step 4

Once done, let these rest for a few minutes, then slice. Serve with the roasted parsnips and tomatoes. Enjoy!

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