• 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. 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 calories; 14.7 g total fat; 4.5 g saturated fat; 67 mg cholesterol; 639 mg sodium. 880 mg potassium; 25.3 g carbohydrates; 5.3 g fiber; 16 g sugar; 24.2 g protein; 19040 IU vitamin a iu; 31 mg vitamin c; 47 mcg folate; 95 mg calcium; 2 mg iron; 47 mg magnesium; 7 g added sugar;

Reviews

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