Classic steakhouse meal... updated. We love the sweet and subtle flavor of these parsnip fries. Mix up our Mayo and Slow Roasted Garlic for an instant sauce. It's yummy with the fries, the steak.. and almost anything else you can think of to put in on.
What you need
2 pounds parsnips, halved lengthwise and then cut into wedges
4 tablespoons Tessemae’s Lemon Garlic
coarse salt and fresh ground pepper
4 flat iron steaks (6 ounces each)
¼ cup Tessemae’s Mayonnaise
1 tablespoon Tessemae’s Slow Roasted Garlic
What to do
- Heat your oven to 425. On a large rimmed baking sheet toss the parsnips with 3 tablespoons Lemon Garlic and season with salt and pepper. Transfer half to another large rimmed baking sheet. Roast the parsnips until browned and tender, 8 to 10 minutes.
- Season the steaks with salt and pepper. Heat 1 tablespoon Lemon Garlic over medium high. Add the steaks and cook until medium rare, 3-4 minutes per side. Increase the cooking time to cook the steaks past medium rare. Set aside to rest 5 minutes before serving.
- While the steaks cook, stir together the Mayo and the Slow Roasted Garlic. Serve the steak and fries with the sauce.