SKIRT STEAK WITH ROASTED ROOT VEGETABLES

Skirt Steak With Roasted Root Vegetables image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 8

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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, Fat 23 grams, SaturatedFat 6.5 grams, Cholesterol 111 milligrams, Sodium 335 milligrams, Carbohydrate 21 grams, Fiber 5.5 grams, Protein 38 grams, Sugar 7 grams