Steak With Root Vegetables

Serves 4
Hands-On Time: 30m
Total Time: 30m

Ingredients

* 4 8-ounce New York, strip, or sirloin steaks, about 1 inch thick
* 2 teaspoons kosher salt
* 1/2 teaspoon black pepper
* 3 tablespoons olive oil
* 2 carrots, cut into thin strips
* 2 parsnips, cut into thin strips
* 2 beets, cut into thin strips
* 1 tablespoon finely chopped fresh tarragon

Directions

1. Season the steaks with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the steaks and cook to the desired doneness, about 4 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil.

2. While the steaks rest, wipe out skillet. Heat the remaining oil over medium-low heat. Add the vegetables. Cook until tender, about 7 minutes. Season with the remaining salt and pepper and the tarragon. Serve alongside the steaks.