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Steak with Red Wine Glazed Carrots, Parsnips & Mushrooms

Steak with Red Wine Glazed Carrots, Parsnips & Mushrooms

Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
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Servings

4 Servings

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound skirt steak
  • 2 medium parsnips peeled and cut into 2-inch sticks
  • 2 large carrots peeled and cut into 2-inch sticks
  • ½ cup mushrooms quartered
  • ½ cup chicken stock
  • ½ cup dry red wine
  • 1 tablespoon coarsely chopped parsley
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • Heat evoo in a 12-inch skillet over medium-high heat. Add steak and sear until nicely browned, about 4 to 5 minutes on each side. Remove and let rest. 
  • Add parsnips and carrots and sauté 6 to 8 minutes or until slightly browned and beginning to soften. Add mushrooms and sauté 2 minutes. Add stock and wine and bring to a boil. 
  • Reduce to a simmer and cook 8 to 10 minutes or until vegetables are tender and sauce is reduced and thickened. Stir in parsley and season to taste with salt and pepper. 
  • Thinly slice steak against the grain and return to pan for 2 to 3 minutes or until heated through and coated in sauce. Divide between 4 shallow bowls.