Pan Fried Steak Parsnip Salad Recipes

PAN-FRIED STEAK

Pan-Fried Steak image

Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 15m

Number Of Ingredients 4

Ingredients

2 strip steaks (each about 1 inch thick), room temperature
Kosher salt and freshly ground pepper
1 teaspoon unsalted butter
Simple Steak Sauce, optional

Steps:

Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

BUTTER FRIED PARSNIPS

Butter Fried Parsnips image

Parsnips lightly seasoned and pan fried in butter.

Provided by Michele O'Sullivan

Categories Side Dish Vegetables

Time 30m

Yield 5

Number Of Ingredients 4

Ingredients

6 parsnips, peeled and quartered lengthwise
¼ cup all-purpose flour for coating
½ teaspoon seasoning salt
½ cup butter, melted

Steps:

In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 33.5 g, Cholesterol 48.8 mg, Fat 19 g, Fiber 6.2 g, Protein 3.1 g, SaturatedFat 11.8 g, Sodium 239.4 mg, Sugar 8.1 g

PAN-FRIED STEAK & PARSNIP SALAD

Pan-fried steak & parsnip salad image

A moreish winter salad that makes the most of seasonal veg - it's low in fat too, if you're watching your weight

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 8

Ingredients

sirloin steak (weighing about 250g/9oz) , trimmed of fat
2 parsnips , peeled and cut into strips or coarsley grated
4 dates , stoned and quartered lengthways
150g bag baby leaf green salad with chard
handful mint leaves, roughly chopped
3 tbsp low-fat crème fraîche
2 tsp horseradish sauce
squeeze lemon juice

Steps:

Heat a griddle pan until very hot, season the steak, then fry for 1½-2½ mins each side for rare to medium. Remove from the pan and rest for 5 mins, before thinly slicing.
Make the dressing by whisking the crème fraîche, horseradish sauce and lemon juice together in a large bowl. Tip in the parsnip and dates, then toss together with some seasoning. Divide the leaf salad between 2 plates with the parsnip salad on top. Lay the sliced beef over the salad and finish with a scattering of mint leaves.

Nutrition Facts : Calories 474 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 46 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 0.42 milligram of sodium

PAN-FRIED STEAK AND PARSNIP SALAD

Pan-Fried Steak and Parsnip Salad image

If you take nothing else from this recipe, note this: you can eat parsnips raw, grated, in salads. That knowledge has revolutionised salad eating for me. This is the recipe that taught me. From Good Food magazine. You could substitute plain yogurt for the creme fraiche.

Provided by Ppaperdoll

Categories Steak

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

250 g sirloin steaks, fat trimmed
2 parsnips, peeled and coarsely grated
4 dates, stoned and quartered lengthways
150 g ready mixed salad greens
2 tablespoons mint leaves
3 tablespoons low-fat creme fraiche
2 teaspoons horseradish sauce
1 -2 teaspoon lemon juice

Steps:

Heat griddle pan until very hot, season the steak and fry 1 1/2-2 1/2 minutes on each side (will give you rare steak, fry for longer if you like your steak more well done). Remove from pan and leave to rest 5 minutes, then slice thinly.
For dressing, whisk together creme fraiche, horseradish sauce and lemon juice in a large bowl. Add parsnip and dates and toss. Season to taste.
Divide salad leaves between two plates and lay parsnip-date mixture on top. Garnish with mint leaves.

Nutrition Facts : Calories 295.4, Fat 16, SaturatedFat 6.4, Cholesterol 93.8, Sodium 81.5, Carbohydrate 11.6, Fiber 1.4, Sugar 9.5, Protein 25.9

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