Balsamic-Marinated Steak with Roasted Vegetables and Creamy Horseradish
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Ingredients & Equipment
What we send
- 1 tablespoonbalsamic vinegar
- 4 ouncescarrots
- 8 ouncesfingerling potatoes
- 1 packetsour cream
- 1 tablespoonhorseradish
- 1/8 ounceparsley
What You’ll Need
- olive oil
- kosher salt
- black pepper
- large resealable plastic bag (optional)
- aluminum foil
- baking sheet
- 10" medium pan
Preheat oven to 450°F. In a large shallow bowl or resealable plastic bag, combine balsamic vinegar and ½ tablespoon olive oil. Pat steaks dry with paper towel and add to bowl with marinade; turn to coat. Set aside to marinate at room temperature for at least 10 minutes.
While steaks marinate, rinse all produce. Cut carrots crosswise on a diagonal into ½-inch slices. Halve potatoes lengthwise. On a foil-lined baking sheet, toss carrots and potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer and roast until tender and lightly browned, 15-18 minutes.
While vegetables roast, remove steaks from marinade, allowing excess to drip off. Season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest.
Make creamy horseradish
While steaks sear, in a small bowl, whisk together sour cream, horseradish (feel free to use less for milder flavor), ⅛ teaspoon salt, and pepper as desired to combine. Set creamy horseradish aside until ready to serve.
Finely chop parsley leaves and stems. Once vegetables are roasted, add half of parsley to baking sheet and toss to combine.
Plate balsamic steak
Cut rested steaks against the grain into ¼-inch slices. Divide roasted vegetables between serving plates. Spread creamy horseradish on plates with vegetables and top with sliced steak. Garnish with remaining parsley. Dig in!