Skirt Steak With Roasted Root Vegetables

By Kplmrm

Total Time: 40 min Prep 10 min Cook 30 min Yield: 4 servings Level: Easy

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

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

Preparation

Step 1

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.