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.
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.