Name: Steak with Roasted Parsnips, Cauliflower & Caper-Anchovy Salsa Verde
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 anchovy fillets, packed in oil; 3 tbsp capers; 1 ½ medium heads cauliflower; 1 small bunch Italian (flat-leaf) parsley; 6 medium parsnips; 1.02 kg striploin (New York strip) steak; black pepper; extra virgin olive oil; red wine vinegar; salt

Steak with Roasted Parsnips, Cauliflower & Caper-Anchovy Salsa VerdeSteak with Roasted Parsnips, Cauliflower & Caper-Anchovy Salsa Verde — a 45-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 anchovy fillets, packed in oil

3 tbsp capers

1 ½ medium heads cauliflower

1 small bunch Italian (flat-leaf) parsley

6 medium parsnips

1.02 kg striploin (New York strip) steak

black pepper

extra virgin olive oil

red wine vinegar

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Separate each cauliflower into bite-sized florets and cut stems into smaller pieces. Divide between two baking sheet pans.

Peel, trim, and medium dice parsnips. Add to the baking sheets with the cauliflower. Drizzle veggies with oil and season with salt; toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until the veggies are golden and fork-tender, about 20 minutes. Remove from oven.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Place in a small bowl.

Mince anchovy fillets. Add to the bowl with the parsley.

Mince capers. Add to the bowl along with oil, vinegar, and pepper. Stir to combine the salsa verde and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate. Season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate, loosely cover with aluminum foil, and set aside to rest, about 5 minutes.

Thinly slice steak against the grain.

To serve, divide steak and veggies between plates; top steak with salsa verde. Enjoy!

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