This dish is the cornerstone of a satisfying, honest meal. The earthy sweetness of oven-roasted roots pairs beautifully with the bold, savory finish of a perfectly seared steak.
A balanced, high-protein dinner featuring grass-fed steak and seasonal roots. We roast the vegetables to caramelization and sear the steak to a precise medium-rare.
1. Preheat your oven to 400°F (200°C). Toss carrots and parsnips with olive oil, salt, and rosemary on a sheet pan.
2. Roast the roots for 30–35 minutes, turning halfway, until tender and lightly browned.
3. While roots roast, pat steaks dry. Season generously with salt and pepper.
4. Heat a heavy skillet over high heat. Add avocado oil. Sear steaks for 4 minutes per side for medium-rare.
5. Add garlic during the last minute of searing, basting the meat with the infused juices.
6. Let the meat rest for 8 minutes before slicing against the grain.
| Calories | 450 kcal |
| Protein | 38g |
| Fat | 22g |
| Carbs | 28g |
Yes, sweet potatoes or beets work beautifully in this recipe.
Use an instant-read thermometer. Aim for 130°F for medium-rare.
Yes, this recipe is naturally gluten-free and dairy-free.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
Please log in to leave a review.