• 1 Rating

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. Serve with sautéed spinach and a glass of red wine.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2015
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Ingredients

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Directions

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  • Preheat oven to 450 degrees F.

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  • Heat 1 tablespoon oil and butter in a large cast-iron skillet over medium-high heat. Add carrots and turnips, sprinkle with 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until starting to brown and soften, 8 to 10 minutes. Transfer to a plate.

  • Meanwhile, cut steak in half crosswise and sprinkle with rosemary and the remaining 1/2 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in the pan over medium-high heat until very hot. Add the steak and cook until starting to brown on each side, about 2 minutes total. Transfer to another plate.

  • Return the vegetables to the pan and stir in brown sugar. Place the steak on the vegetables. Carefully transfer the pan to the oven.

  • Roast until the vegetables are tender and the steak is cooked to your desired doneness, 8 to 10 minutes for medium. Remove the steak to a clean cutting board and let rest 5 minutes before slicing. Drizzle vinegar over the vegetables. Serve the steak with the vegetables.

Nutrition Facts

328.4 calories; protein 24.2g 48% DV; carbohydrates 25.3g 8% DV; exchange other carbs 1.5; dietary fiber 5.3g 21% DV; sugars 16.4g; fat 14.7g 23% DV; saturated fat 4.5g 23% DV; cholesterol 66.9mg 22% DV; vitamin a iu 19040.5IU 381% DV; vitamin c 30.6mg 51% DV; folate 47.2mcg 12% DV; calcium 95.2mg 10% DV; iron 2.2mg 12% DV; magnesium 46.6mg 17% DV; potassium 879.9mg 25% DV; sodium 638.7mg 26% DV; thiamin 0.2mg 18% DV; added sugar 7g.

Reviews

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