Attention!

Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.

If you are looking for New York City Grocery Delivery please click here.

 

Join our mailing list to receive 10% off your first order!

X

Kitchen Notebook

November 28, 2019

Sirloin Steak with Parsnip Mash and Arugula Watermelon Radish Salad

35 Mins

 

  • Sirloin Steaks, defrosted and patted dry
  • 1 lb Parsnips, diced
  • 4 oz Arugula
  • 1 Watermelon Radish, thinly sliced
  • 3 Tbsp Olive Oil
  • 1/2 cup Chicken or Vegetable Broth
  • 1/2 Tbsp White Wine Vinegar
  • 1 tsp Honey
  • ⅓ Shallot minced
  • Sea Salt and Pepper

 

Remove steak from fridge; pat dry and season generously with sea salt and pepper. Keep on the counter so meat can come to room temperature. 


Bring a large pot of salted water to a boil over a high flame. Add parsnips and boil until completely tender, about 15-20 minutes. Strain and drizzle with 1 tablespoon olive oil along with a pinch of sea salt. Cover and set aside. Meanwhile, heat 1 tablespoon oil in a large sauté pan over a medium flame until hot. Add steaks to the hot pan. Cook 3 minutes without moving.  Flip and sear on the other side: 2 minutes for medium-rare; or 4 minutes for medium. When cooked to your desired taste, remove to a plate and let rest for 5 minutes.


Add broth to the parsnips and purée in a blender or with a hand masher. Season with sea salt and pepper, to taste.  In a large bowl, combine arugula and radishes. Whisk vinegar, honey and shallot. Pour over arugula and radishes; and toss. Divide parsnip purée between 2 plates and top with steaks; serve with salad. 




35 Mins Meat Paleo recipe Seasonal Recipe Steak Winter

Leave a comment

Comments will be approved before showing up.


0 Comments

35 Mins Meat Paleo recipe Seasonal Recipe Steak Winter


More Recipes You Will Love

NONE