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

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

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Recipe Summary

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 24.2g; carbohydrates 25.3g; dietary fiber 5.3g; sugars 16.4g; fat 14.7g; saturated fat 4.5g; cholesterol 66.9mg; vitamin a iu 19040.5IU; vitamin c 30.6mg; folate 47.2mcg; calcium 95.2mg; iron 2.2mg; magnesium 46.6mg; potassium 879.9mg; sodium 638.7mg; thiamin 0.2mg; added sugar 7g.
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0