Skirt Steak With Roasted Root Vegetables

1. 1

   Preheat the oven to 450 degrees F. Pick the leaves off the rosemary sprig and toss them with the carrots, parsnips, 2 teaspoons Worcestershire sauce, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish.

2. 2

   Roast, stirring once, until the vegetables are tender and golden brown, about 25 minutes.

3. 3

   Meanwhile, mix the garlic, chopped rosemary, the remaining 1 teaspoon Worcestershire sauce, 1/2 tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

4. 4

   Rub all over the steaks.

5. 5

   When the vegetables are halfway done (after about 12 minutes), heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil.

6. 6

   Working in batches if necessary, sear the steaks, 2 to 5 minutes per side for medium rare.

7. 7

   Transfer to a cutting board and let stand 5 minutes before slicing.

8. 8

   Serve with the roasted vegetables and drizzle with the pan juices.

9. 9

   Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.