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Skirt Steak & Roasted Vegetables

October 29, 2015 Filed Under: Meat Meals, Recipes

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Skirt Steak & Roasted Vegetables

  • Author: Melissa Cortina
  • Total Time: 30
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Ingredients

Scale
  • 1 sprig rosemary plus 1/2 teaspoon chopped leaves
  • 5 medium carrots, halved lengthwise
  • 1 lb brussels sprouts, halved lengthwise
  • 3 teaspoons Worcestershire sauce
  • 2 1/2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 clove garlic, minced
  • 1 1/2 pounds skirt steak, cut into 4 pieces

Instructions

  1. Preheat the oven to 450 degrees F. Pick the leaves off the rosemary sprig and toss them with the carrots, brussels, 2 teaspoons Worcestershire sauce, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast, stirring once, until the vegetables are tender and golden brown, about 25 minutes.
  2. Meanwhile, mix the garlic, chopped rosemary, the remaining 1 teaspoon Worcestershire sauce, 1/2 tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub all over the steaks.
  3. When the vegetables are halfway done (after about 12 minutes), heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Working in batches if necessary, sear the steaks, 2 to 5 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and drizzle with the pan juices.

Notes

  • Not Included in Large Kitchen Box: Worcestershire Sauce, Olive Oil, Salt & Pepper

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