Steak with Glazed Carrots & Turnips
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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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size:
3 oz. steak & 1 cup vegetables Per Serving:
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.
Exchanges:
3 1/2 vegetable, 1/2 other carbohydrate, 3 lean meat, 2 fat