Weeknight Steak With Parsnip Puree Recipes

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WEEKNIGHT STEAK WITH PARSNIP PUREE



Weeknight Steak with Parsnip Puree image

Provided by Jackie Rothong

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 22

1/2 cup balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons light brown sugar
2 cloves garlic, smashed
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 pound skirt steak, trimmed
2 tablespoons olive oil
1 pound parsnips, thinly sliced
1 clove garlic, thinly sliced
1/2 cup whole milk
1/2 cup heavy cream
2 tablespoons olive oil
Kosher salt
1 cup flat-leaf parsley, chopped
1/2 cup toasted pine nuts, chopped
1 tablespoon grated fresh horseradish
2 teaspoons sugar
1 lemon, zested and juiced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the steak: Whisk together the vinegar, Worcestershire sauce, mustard, brown sugar, garlic and thyme in a large bowl. Season with salt and pepper. Pour the mixture into a resealable plastic bag, add the steak, seal the bag and shake to coat. Let sit for 10 minutes.
  • Place a grill pan over high heat. Drizzle with the oil.
  • Meanwhile, make the parsnip puree: Combine the parsnips with the garlic, milk and cream in a medium saucepan. Bring to a boil; reduce the heat and simmer until the parsnips are tender, about 10 minutes. Remove from heat and pour into a blender (see Cook's Note). Blend until smooth. With the blender running, pour in the olive oil. Season with salt and transfer to a medium bowl. Set aside.
  • For the gremolata: Stir together the parsley, pine nuts, horseradish, sugar, lemon zest, lemon juice and oil in another medium bowl. Season with salt and pepper. Set aside.
  • Remove the steak from the marinade with tongs and place it on the preheated grill pan. Discard the marinade. Grill the steak until charred on one side, about 4 minutes. Flip and cook the other side until charred, about 3 minutes. Transfer the steak to a cutting board and let rest for about 5 minutes before slicing against the grain. To serve, divide the parsnips among 4 plates, top with the steak and sprinkle with the gremolata.

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