Pan-Seared Steak with Roasted Roots
Pan-Seared Steak with Roasted Roots
Photography by Jeff Coulson

Pan-Seared Steak with Roasted Roots

Roasting root vegetables transforms these humble pantry staples into a more glamorous side dish that's worthy of serving alongside perfectly seared steak. If you're in the mood to splurge, substitute rib eye or tenderloin grilling steaks for the strip loins. Serve with a leafy green salad to round out the meal.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: January 2014

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 35 minutes
  • Portion size 4 servings


  • Half Halfrutabaga, peeled and cut in scant 1/2-inch (1 cm) thick sticks
  • 4 4carrotcarrots, peeled and cut in scant 1/2-inch (1 cm) thick sticks
  • 3 tbsp 3tbspolive oil
  • 1 tsp 1tspcumin seeds
  • 1 tsp 1tspsmoked paprika
  • 2 2beef strip loin grilling steakgrilling steaks, about 3/4-inch (2 cm) thick, halved crosswise

Piquant Parsley Sauce:

  • 1/3 cup 1/3cupchopped fresh parsley
  • 4 tsp 4tspolive oil
  • 1 tbsp 1tbspminced red onion
  • 2 tsp 2tspred wine vinegar
  • 1 tsp 1tspDijon mustard
  • Pinch Pincheach salt and pepper
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Toss together rutabaga, carrots, 2 tbsp of the oil, cumin seeds, paprika, and half each of the salt and pepper. Arrange on parchment paper–lined rimmed baking sheet.

Roast in 425 F (220 C) oven turning once, until tender and golden, about 30 minutes.

Piquant Parsley Sauce: Meanwhile, whisk together parsley, 2 tbsp water, oil, red onion, vinegar, mustard, salt and pepper; set aside.

Sprinkle steaks with remaining salt and pepper. In large skillet, heat remaining oil over medium-high heat; cook steaks, turning once, until medium-rare, about 8 minutes. Transfer to cutting board; let stand for 5 minutes before serving with roasted vegetables and parsley sauce.

Nutritional Information per serving: about

cal 445 pro 32g total fat 28g sat. fat 8g
carb 15g dietary fibre 4g sugar 8g chol 71mg
sodium 425mg potassium 839mg


calcium 8 iron 31 vit A 139 vit C 45
folate 18
This recipe is featured on Our Best Quick and Easy Dinners
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