Dinner

RPAH Steak with Roasted Parsnips and Scallions is for Dinner.

RPAH Steak with Roasted Parsnips and Scallions takes 40 minutes to prepare.

RPAH Steak with Roasted Parsnips and Scallions takes several minutes to cook.

RPAH Steak with Roasted Parsnips and Scallions makes 4 servings.

The ingredients for RPAH Steak with Roasted Parsnips and Scallions are:

1 1/2 pounds parsnips, cut into 2-inch pieces, halved or quartered if thick
1 bunch scallions, trimmed
2 tablespoons plus 1 teaspoon canola oil
kosher salt
4 strip or rib-eye steaks (1/2 inch thick; about 1 1/2 pounds total)

Here is how you make RPAH Steak with Roasted Parsnips and Scallions:

Heat oven to 450? F. Toss the parsnips, scallions, two tablespoons oil, and ? teaspoon salt in a 9-by-13-inch baking dish. Cover the dish with foil and roast until the juices are bubbling, 15 to 20 minutes. Remove the foil and continue to roast until the parsnips are tender, 10 to 15 minutes more. Meanwhile, heat the remaining teaspoon of oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon salt. Cook, in batches, until an instant-read thermometer inserted in the center of each piece registers 130? F, 2 to 3 minutes per side for medium-rare. Let the steaks rest for at least 5 minutes before slicing. Serve with the vegetables. (This pairs nicely with a salad of iceberg lettuce or shredded cabbage.)Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user THELORELAI.

The nutritional information for RPAH Steak with Roasted Parsnips and Scallions is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 545.9

• Total Fat: 37.2 g
• Cholesterol: 337.5 mg
• Sodium: 570.4 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 7.4 g
• Protein: 41.4 g