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Food stylist: Jamie Kim
Prop Stylist: Marina Malchin

Skirt Steak With Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Skirt Steak With Roasted Root Vegetables

Name: Skirt Steak With Roasted Root Vegetables
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 sprig rosemary plus 1/2 teaspoon chopped leaves; 5 medium carrots, halved lengthwise; 5 medium parsnips, halved lengthwise; 3 teaspoons Worcestershire sauce; 2 1/2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 clove garlic, minced; 1 1/2 pounds skirt steak, cut into 4 pieces

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Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Ingredients

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1 sprig rosemary plus 1/2 teaspoon chopped leaves

5 medium carrots, halved lengthwise

5 medium parsnips, halved lengthwise

3 teaspoons Worcestershire sauce

2 1/2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 clove garlic, minced

1 1/2 pounds skirt steak, cut into 4 pieces

Directions

Preheat the oven to 450 degrees F. Pick the leaves off the rosemary sprig and toss them with the carrots, parsnips, 2 teaspoons Worcestershire sauce, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast, stirring once, until the vegetables are tender and golden brown, about 25 minutes.
Meanwhile, mix the garlic, chopped rosemary, the remaining 1 teaspoon Worcestershire sauce, 1/2 tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub all over the steaks.
When the vegetables are halfway done (after about 12 minutes), heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Working in batches if necessary, sear the steaks, 2 to 5 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and drizzle with the pan juices.
Per serving: Calories 507; Fat 32 g (Saturated 11 g); Cholesterol 90 mg; Sodium 818 mg; Carbohydrate 19 g; Fiber 5 g; Protein 33 g