Skirt Steak With Roasted Root Vegetables
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 446 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 6.5 grams
- Cholesterol
- 111 milligrams
- Sodium
- 335 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 5.5 grams
- Protein
- 38 grams
- Sugar
- 7 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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
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