One-Pan Sirloin Steak with Zesty Parsnip Fries and Burst Tomato Topping
- Nonstick cooking spray
- 1 Pint (10 oz.) Cherry Tomatoes
- 2 Shallots, thinly sliced
- 2 Tbsp. Olive Oil
- 1 tsp Salt
- ¾ tsp Ground Black Pepper
- 6 Parsnips, peeled and cut into ¼-inch-thick strips
- 1 Tbsp. Italian Medley Seasoning, no salt added
- 1¼ Lbs. Top Sirloin Steaks, boneless
- 1 Cup Arugula
- 1 Tbsp. Balsamic Vinegar
- 2 Tbsp. Grated Parmesan Cheese
- Preheat broiler to high. Spray large rimmed baking pan with cooking spray.
- In medium bowl, toss tomatoes, shallots, 1 tablespoon oil, ¼ teaspoon salt and ½ teaspoon pepper; spread in single layer on 1 side of prepared pan. In same bowl, toss parsnips, seasoning, remaining 1 tablespoon oil and ¼ 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.
- Pat steaks dry with paper towel; sprinkle with remaining ½ teaspoon salt and ¼ 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.)
- 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.