Weeknight Steak with Parsnip Puree Recipe

Weeknight Steak with Parsnip Puree

• Level: Easy
• Yield: 4 servings
• Nutritional Information per Serving: Calories 269, Total Fat 20 g, Saturated Fat 6 g, Carbohydrates 15 g, Dietary Fiber 3 g, Sugar 7 g, Protein 10 g, Cholesterol 39 mg, Sodium 324 mg
• Total Time: 30 min
• Active Time: 30 min

Ingredients

Steak:

• 1/2 cup balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons light brown sugar
• 2 cloves garlic, crushed
• 2 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 1 pound skirt steak, trimmed
• 2 tablespoons olive oil

Parsnip Puree:

• 1 pound parsnips, sliced thinly
• 1 clove garlic, sliced thin
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• Kosher salt

Gremolata:

• 1 cup flat-leaf parsley, chopped
• 1/2 cup toasted pine nuts, chopped
• 1 tablespoon freshly grated horseradish
• 2 teaspoons sugar
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

Instructions

1. For the steak: Whisk together balsamic vinegar, Worcestershire sauce, Dijon mustard, brown sugar, garlic, and thyme in a large bowl; season with salt and pepper. Transfer to a resealable bag, add the steak, seal, shake to coat, and marinate for 10 minutes.
2. Heat a grill pan over high heat and brush with olive oil.
3. Prepare the parsnip puree: In a medium saucepan, combine parsnips, garlic, milk, and cream. Bring to a boil, then simmer until parsnips are tender, about 10 minutes. Remove from heat and transfer to a blender. Blend until smooth while gradually adding olive oil; season with salt and transfer to a bowl. Set aside.
4. For the gremolata: Mix parsley, pine nuts, horseradish, sugar, lemon zest, lemon juice, and olive oil in a bowl; season with salt and pepper. Set aside.
5. Remove the steak from the marinade with tongs and place on the hot grill pan; discard the marinade. Cook until one side is nicely charred, about 4 minutes, then flip and cook about 3 minutes more until charred. Transfer to a cutting board and let rest for 5 minutes before slicing across the grain.
6. To serve, divide the parsnip puree among four plates, top with sliced steak, and garnish with gremolata.

Cook's Note: When blending hot liquids, cool them for about 5 minutes and fill the blender only halfway, leaving the lid partially open and covering it with a kitchen towel to prevent pressure build-up and splattering.