STEAK WITH ROASTED VEGETABLES RECIPES

STRIP STEAKS WITH SMOKY CILANTRO SAUCE & ROASTED VEGETABLES

Strip Steaks with Smoky Cilantro Sauce & Roasted Vegetables image

In this healthy dinner recipe, a cast-iron pan does double duty by searing the steaks and roasting the vegetables. Not a fan of cilantro? The sauce is great with parsley instead.

Provided by Breana Killeen

Total Time 50 minutes

Number Of Ingredients 14

Ingredients

1 cup packed fresh cilantro
1 small fresh red chile, seeded and chopped
1 large clove garlic, finely grated
1 tablespoon tomato paste
2 teaspoons red-wine vinegar
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon brown sugar
5 tablespoons extra-virgin olive oil, divided
1 pound Brussels sprouts, trimmed and quartered
1 large sweet potato, peeled and cubed (1/2-inch)
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 8-ounce strip steaks, trimmed and halved

Steps:

Preheat oven to 450 degrees F.
Combine cilantro, chile, garlic, tomato paste, vinegar, paprika, cumin, brown sugar and 2 tablespoons oil in a small food processor. Pulse, scraping down the sides as needed, until pureed. Set aside.
Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Reduce heat to medium and add Brussels sprouts, sweet potato and 1/4 teaspoon each salt and pepper. Cook, stirring often, until almost tender, 9 to 12 minutes. Transfer to a plate.
Season steaks with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in the pan. Add the steaks and cook until browned, about 1 minute per side.
Nestle the vegetables around the steaks in the pan. Top the steaks with half the reserved sauce. Transfer to the oven and roast until the steaks are desired doneness, 8 to 10 minutes for medium. Stir the remaining sauce into the vegetables and serve them with the steaks.

Nutrition Facts : Calories 399.3 calories, CarbohydrateContent 21.7 g, CholesterolContent 60.7 mg, FatContent 23.4 g, FiberContent 6.2 g, ProteinContent 27 g, SaturatedFatContent 4.6 g, SodiumContent 559.3 mg, SugarContent 6.9 g

SKIRT STEAK WITH ROASTED ROOT VEGETABLES RECIPE | FOOD ...

Skirt Steak With Roasted Root Vegetables Recipe | Food ... image

Provided by Food Network Kitchen

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 446 calorie, FatContent 23 grams, SaturatedFatContent 6.5 grams, CholesterolContent 111 milligrams, SodiumContent 335 milligrams, CarbohydrateContent 21 grams, FiberContent 5.5 grams, ProteinContent 38 grams, SugarContent 7 grams

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