Steakhouse Bites & Garlic Mash
Mash tender parsnips with garlic and olive oil, then top with bite-size pieces of seared sirloin. Brown the zucchini in the steak pan to catch the juices.
Steakhouse Bites & Garlic Mash
Mash tender parsnips with garlic and olive oil, then top with bite-size pieces of seared sirloin. Brown the zucchini in the steak pan to catch the juices.
Ingredients
Method
- Cut parsnips into ½-inch pieces. Cover with water in a saucepan. Bring to a boil, then simmer for 12-15 minutes, until fork-tender. Slice zucchini into ¼-inch rounds.
- While the parsnips simmer, pat the steak dry and salt both sides. Heat two-thirds of the oil in a skillet over medium-high heat. Sear the steak whole for about 3-5 minutes per side for a 1-inch cut, until the center reaches at least 145°F.
- Transfer steak to a clean board to rest for at least 3 minutes. Add zucchini to the same skillet and brown for 3-5 minutes, turning once.
- Reserve 2 Tbsp of parsnip cooking water and drain the rest. Mash the parsnips with garlic powder, the remaining oil and salt. Add the reserved water a little at a time until smooth.
- Cut the rested steak across the grain, then into bite-size pieces. Plate with the mash and zucchini and spoon the pan juices over the steak.
Nutrition
Notes
Gluten-free, dairy-free and grain-free. Made with Core AIP elimination ingredients. Histamine tolerance varies. Choose plain, unaged sirloin.
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