Steak With Roasted Parsnips, Tomatoes & Scallions

By ltrodrigu

Ingredients

• 1 1/2 pounds parsnips, cut into 2-inch pieces, halved or quartered if thick
• 1 pint cherry tomatoes
• 1 bunch scallions, trimmed
• 4 sprigs fresh thyme
• 1/4 cup plus 1 teaspoon olive oil
• kosher salt
• freshly ground black pepper
• 4 rib-eye steaks (1/2 inch thick; about 1 1/2 pounds total)

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Heat oven to 450° F. In a 9-by-13-inch baking dish, toss the parsnips, tomatoes, scallions, and thyme with ¼ cup of the oil; season with ¼ teaspoon each salt and pepper. Cover the dish with foil and roast until the juices are bubbling, 15 to 20 minutes. Remove the foil and continue to roast until tender, 10 to 15 minutes more.

Meanwhile, heat the remaining teaspoon of oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon each salt and pepper; in batches, cook to the desired doneness, 2 to 3 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing. Serve with the vegetables.