Serves 2

• 1 pack Minute Steak, thawed
• 1 lb Parsnips
• 1 Onion, sliced thinly
• 1 head Garlic, cut in half
• 1 Tbsp Olive Oil
• ¼ cup Red Wine
• Flaky Salt
• Fresh Ground Black Pepper

Season steaks with salt and pepper; set aside.

Peel and cut parsnips into 3 x 1/2-inch strips. Preheat oven to 450 degrees. Spread parsnips, garlic and oil in a single layer on a large rimmed baking sheet. Season with salt and pepper and toss to coat.

Roast for 10 minutes; turn parsnips and roast until tender and browned, 10–15 minutes longer. Sprinkle 1/2 teaspoon cumin over parsnips and season with salt and pepper.

While parsnips bake, heat butter in a heavy skillet over medium-high heat. Sear meat until browned -- about 2 minutes. Flip steak and cook opposite side just until browned. Don’t overcook or you run the risk of toughening the meat. Remove from pan; set aside to rest.

Deglaze pan with red wine. Add onions and sauté for a few minutes until half of wine has evaporated. Plate steak with parsnip fries and roasted garlic. Spoon onions over steak along with pan juices and serve.