Garam Masala Steak with Honey Roasted Roots
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $29.00
- Nutrition
- 540 cal · 46g protein
- high-protein
🍳 2 pans · Picky-eater safe bet: cheese
Garam Masala Steak with Honey Roasted Roots is a Asian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $29 in groceries. You'll need 2 pans, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Mashed potatoes (20 min)
Contains: Dairy · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb New York strip steaks
- 4 count carrots
- 4 count parsnips
- 2 tbsp butter
- 1 tbsp honey
- 1 tsp ground cardamom
- 1½ tsp garam masala
- 1 tsp salt
- 1/2 tsp black pepper
- 2 oz goat cheese crumbles
- ⅓ cup shelled pistachios
Steps
- Heat the oven to 425°F. Peel the carrots and parsnips and cut into sticks about the size of a finger.
- Melt 1 tbsp butter with the honey and cardamom. Toss with the vegetables and a pinch of salt on a sheet pan and roast 22-25 minutes, flipping halfway, until tender and browned.
- Meanwhile, pat the steaks dry and season with garam masala, salt, and pepper.
- Heat the remaining 1 tbsp butter in a skillet over medium-high heat. Sear the steaks 4-5 minutes per side until 145°F for medium, then rest 3 minutes before slicing.
- Roughly chop the pistachios. Plate the roasted roots, top with sliced steak, and scatter with goat cheese and pistachios.
- Picky eaters can have the plain sliced steak and roasted carrots, with the goat cheese and pistachios left off.
- Make ahead: peel and cut the carrots and parsnips up to 1 day ahead and store them covered in the fridge.
On the side: Mashed potatoes (20 min)
2 lb yukon gold potatoes
- Peel and cut the potatoes into 2-inch chunks. Cover with cold salted water, bring to a boil and cook 15 minutes, until a fork slides in easily.
- Drain, then mash with a pat of butter and a splash of milk. Season with salt and pepper.
Nutrition per serving
- Protein
- 46 g
- Carbohydrates
- 35 g
- Fiber
- 6 g
- Sugar
- 12 g
- Fat
- 25 g
- Saturated fat
- 10 g
- Sodium
- 500 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: amirali mirhashemian / Unsplash