Preheat the oven to 450. Pick the leaves off the rosemary sprig and toss them with the carrots, parsnips, 2 tsp Worcestershire sauce, 1 1/2 tbsp olive oil, 1/2 tsp salt, and pepper to taste in a shallow baking dish. Roast, stirring once, until the vegetables are tender and golden brown, about 25 minutes.
Meanwhile, mix the garlic, chopped rosemary, the remaining 1 tsp Worcestershire sauce, 1/2 tbsp olive oil, 3/4 tsp salt and 1/4 tsp pepper in a small bowl. Rub all over the steaks.
When the vegetables are halfway done (after about 12 minutes), heat a large skillet over medium-high heat and add the remaining 1/2 tbsp olive oil. Working in batches if necessary, sear the steaks, 2 to 5 minutes before slicing. Serve with the roasted vegetables and drizzle with the pan juices.
Originally Submitted
9/15/2011
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