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Saturday, June 23, 2018

Pan-Seared Steak with Roasted Roots


Roasting root vegetables transform these humble pantry staples into a more glamorous side dish that's worthy of serving alongside perfectly seared steak. If you're in the mood to splurge, substitute rib eye or tenderloin grilling steaks for the strip loins. Serve with a leafy green salad to round out the meal.

  • Portion size4 servings
  • Credits :Canadian Living Magazine: January 2014


  • half rutabaga peeled and cut in scant 1/2-inch (1 cm) thick sticks
  • carrots peeled and cut in scant 1/2-inch (1 cm) thick sticks
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon smoked paprika
  • grilling steaks about 3/4-inch (2 cm) thick, halved crosswise
Piquant Parsley Sauce:
  • 1/3 cup chopped fresh parsley
  • 4 teaspoons olive oil
  • 1 tablespoon minced red onion
  • 2 teaspoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • pinch each salt and pepper


Toss together rutabaga, carrots, 2 tbsp of the oil, cumin seeds, paprika, and half each of the salt and pepper. Arrange on parchment paper-lined rimmed baking sheet. 

Roast in 425 F (220 C) oven turning once, until tender and golden, about 30 minutes.

Piquant Parsley Sauce: Meanwhile, whisk together parsley, 2 tbsp water, oil, red onion, vinegar, mustard, salt, and pepper; set aside.

Sprinkle steaks with remaining salt and pepper. In a large skillet, heat remaining oil over medium-high heat; cook steaks, turning once, until medium-rare, about 8 minutes. Transfer to cutting board; let stand for 5 minutes before serving with roasted vegetables 

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