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.
Prep Time 7 minutesminutes
Cook Time 18 minutesminutes
Total Time 25 minutesminutes
Servings: 1plate of steak, parsnip mash and zucchini
waterenough to cover the parsnips, reserve some for mashing
plain saltto taste
Instructions
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.
Gluten-free, dairy-free and grain-free. Made with Core AIP elimination ingredients. Histamine tolerance varies. Choose plain, unaged sirloin.Storage: Refrigerate leftovers in a shallow, covered container within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days, or freeze. Follow any shorter storage limit on opened ingredients.Photo note: Representative steak photo with zucchini; this recipe includes garlic parsnip mash instead.