Steak with Red Wine Glazed Carrots, Parsnips & Mushrooms

Prep Time : 10 min
Cook Time : 33 min
Ready Time : 43 min

4 Servings

1 tablespoon 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

Heat oil 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. with Jamie Geller is the No. 1 kosher food and recipe website, featuring more than 7,000 recipes from Geller, kosher chefs, food bloggers and community members.  The award-winning companion print magazine, published bimonthly, is revolutionizing the way people think about kosher. 

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