Prep: 15 minutes
Broil: 15 minutes • Serves: 4
1 pint (10 ounces) cherry tomatoes
2 shallots, thinly sliced
2 tablespoons olive oil
1 teaspoon salt
3/4teaspoon ground black pepper
6 parsnips, peeled and cut into 1/4-inch-thick strips
1 tablespoon no salt added Italian medley seasoning
1-1/4 pounds boneless top sirloin steaks
1 cup arugula
1 tablespoon balsamic vinegar
2 tablespoons grated Parmesan cheese
1.Preheat broiler to high. Spray large rimmed baking pan with cooking spray.
2.In medium bowl, toss tomatoes, shallots, 1 tablespoon oil, 1/4 teaspoon salt and 1/2 teaspoon pepper; spread in single layer on 1 side of prepared pan. In same bowl, toss parsnips, seasoning, remaining 1 tablespoon oil and 1/4 teaspoon salt; spread in single layer on opposite side of pan. Broil 8 minutes or until parsnips and shallots are golden brown and tomatoes char, stirring parsnips once.
3.Pat steaks dry with paper towel; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Push vegetables to 1 side of pan; place steak on opposite side of pan. Broil 5 minutes or until internal temperature of steaks reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; cover loosely with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.)
4.Stir arugula and vinegar into tomato mixture; sprinkle parsnips with cheese. Thinly slice steaks across the grain; serve topped with tomato mixture along with fries.
Approximate nutritional values per serving:
505 Calories, 25g Fat (8g Saturated), 106mg Cholesterol, 715mg Sodium,
36g Carbohydrates, 8g Fiber, 12g Sugars, 0g Added Sugars, 35g Protein
Use a mandolin with the largest julienne blade to cut the parsnips.
Dietitian’s Dish Tip(s):
> Parsnips look like large cream-colored carrots. Select ones that are firm and dry, without pits. Smaller sizes may be more tender and flavorful. They’ll add a good source of vitamin C, folate, and fiber to any meal.