WEEKNIGHT STEAK WITH PARSNIP PUREE

Weeknight Steak with Parsnip Puree image

Provided by Jackie Rothong

Time 30m

Yield 4 servings

Number Of Ingredients 22

1/2 cup balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons light brown sugar
2 cloves garlic, smashed
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 pound skirt steak, trimmed
2 tablespoons olive oil
1 pound parsnips, thinly sliced
1 clove garlic, thinly sliced
1/2 cup whole milk
1/2 cup heavy cream
2 tablespoons olive oil
Kosher salt
1 cup flat-leaf parsley, chopped
1/2 cup toasted pine nuts, chopped
1 tablespoon grated fresh horseradish
2 teaspoons sugar
1 lemon, zested and juiced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

For the steak: Whisk together the vinegar, Worcestershire sauce, mustard, brown sugar, garlic and thyme in a large bowl. Season with salt and pepper. Pour the mixture into a resealable plastic bag, add the steak, seal the bag and shake to coat. Let sit for 10 minutes.
Place a grill pan over high heat. Drizzle with the oil.
Meanwhile, make the parsnip puree: Combine the parsnips with the garlic, milk and cream in a medium saucepan. Bring to a boil; reduce the heat and simmer until the parsnips are tender, about 10 minutes. Remove from heat and pour into a blender (see Cook's Note). Blend until smooth. With the blender running, pour in the olive oil. Season with salt and transfer to a medium bowl. Set aside.
For the gremolata: Stir together the parsley, pine nuts, horseradish, sugar, lemon zest, lemon juice and oil in another medium bowl. Season with salt and pepper. Set aside.
Remove the steak from the marinade with tongs and place it on the preheated grill pan. Discard the marinade. Grill the steak until charred on one side, about 4 minutes. Flip and cook the other side until charred, about 3 minutes. Transfer the steak to a cutting board and let rest for about 5 minutes before slicing against the grain. To serve, divide the parsnips among 4 plates, top with the steak and sprinkle with the gremolata.