Steak with Roasted Parsnips and Tomatoes2017-07-05
- 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
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.
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.
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.
Once done, let these rest for a few minutes, then slice. Serve with the roasted parsnips and tomatoes. Enjoy!