Weeknight Steak with Parsnip Puree

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Steak:

1/2 cup balsamic vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

2 tablespoons light brown sugar

2 cloves garlic, smashed

2 sprigs fresh thyme

Kosher salt and freshly ground black pepper

1 pound skirt steak, trimmed

2 tablespoons olive oil

Parsnip Puree:

1 pound parsnips, thinly sliced

1 clove garlic, thinly sliced

1/2 cup whole milk

1/2 cup heavy cream

2 tablespoons olive oil

Kosher salt

Gremolata:

1 cup flat-leaf parsley, chopped

1/2 cup toasted pine nuts, chopped

1 tablespoon grated fresh horseradish

2 teaspoons sugar

1 lemon, zested and juiced

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Directions

  1. For the steak: Whisk together the vinegar, Worcestershire sauce, mustard, brown sugar, garlic and thyme in a large bowl. Season with salt and pepper. Pour the mixture into a resealable plastic bag, add the steak, seal the bag and shake to coat. Let sit for 10 minutes.
  2. Place a grill pan over high heat. Drizzle with the oil.
  3. Meanwhile, make the parsnip puree: Combine the parsnips with the garlic, milk and cream in a medium saucepan. Bring to a boil; reduce the heat and simmer until the parsnips are tender, about 10 minutes. Remove from heat and pour into a blender (see Cook's Note). Blend until smooth. With the blender running, pour in the olive oil. Season with salt and transfer to a medium bowl. Set aside.
  4. For the gremolata: Stir together the parsley, pine nuts, horseradish, sugar, lemon zest, lemon juice and oil in another medium bowl. Season with salt and pepper. Set aside.
  5. Remove the steak from the marinade with tongs and place it on the preheated grill pan. Discard the marinade. Grill the steak until charred on one side, about 4 minutes. Flip and cook the other side until charred, about 3 minutes. Transfer the steak to a cutting board and let rest for about 5 minutes before slicing against the grain. To serve, divide the parsnips among 4 plates, top with the steak and sprinkle with the gremolata.

Cook’s Note

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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