Steak with Harissa Yogurt Sauce and Roasted Root Vegetables

This dish features steaks seared and served alongside a cooling harissa yogurt sauce and a medley of roasted root vegetables like carrots, parsnips, and beets. Ready to serve in 35 minutes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F.

Step 2

Prepare the Roasted Vegetables: Toss chopped carrots, parsnips, and red onion wedges with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

Step 3

Season the Steak: While the vegetables roast, pat the steaks dry and season generously with salt and pepper on both sides.

Step 4

Heat a large skillet over medium-high heat. Add remaining olive oil and swirl to coat the bottom.

Step 5

Sear the Steak: Once the oil is hot, carefully place the steaks in the skillet. Sear for 2-3 minutes per side for medium-rare, or adjust cooking time to your desired doneness.

Step 6

Assemble and Serve: Transfer the roasted vegetables to plates. Top with the seared steaks and a dollop of the harissa yogurt sauce. Enjoy the tender steak, flavorful vegetables, and the refreshing tang of the harissa sauce!