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Steak with Glazed Carrots & Turnips

  • 30 m
  • 40 m
EatingWell Test Kitchen
“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. ”


    • 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
    • ¾ teaspoon salt, divided
    • ¾ teaspoon ground pepper, divided
    • 1 pound sirloin or top round steak, about 1 inch thick, trimmed
    • 1 teaspoon minced fresh rosemary or ½ teaspoon dried
    • 2 tablespoons brown sugar
    • 1 tablespoon red-wine vinegar


  • 1 Preheat oven to 450°F.
  • 2 Heat 1 tablespoon oil and butter in a large cast-iron skillet over medium-high heat. Add carrots and turnips, sprinkle with ¼ teaspoon each salt and pepper and cook, stirring occasionally, until starting to brown and soften, 8 to 10 minutes. Transfer to a plate.
  • 3 Meanwhile, cut steak in half crosswise and sprinkle with rosemary and the remaining ½ 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.
  • 4 Return the vegetables to the pan and stir in brown sugar. Place the steak on the vegetables. Carefully transfer the pan to the oven.
  • 5 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.
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