EatingWell: Transform basic beef, veggies into impressive dinner
EatingWell
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This cast-iron steak recipe has what it takes to transform beef and vegetables from basic to brilliant. A pop of rosemary on the steak, an intense sear in a hot skillet and a sweet-and-sour glaze on the vegetables elevates the dish. Serve with sauteed spinach and a glass of red wine.
Steak with Glazed Carrots and Turnips
Serves 4
Serving Size: 3 oz. steak, 1 cup vegetables
Active Time: 30 minutes
Total Time: 40 minutes
2 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
1 pound small carrots (about 5 inches long), halved lengthwise
1 pound turnips (about 3 medium), peeled and cut into thick matchsticks
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