Skirt Steak With Roasted Root Vegetables

• 1 sprig rosemary plus 1/2 teaspoon chopped leaves
• 5 medium carrots, halved lengthwise
• 5 medium parsnips, halved lengthwise
• 3 teaspoons Worcestershire sauce
• 2 1/2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 clove garlic, minced
• 1 1/2 pounds skirt steak, cut into 4 pieces

1. Preheat the oven to 450 degrees F. Pick the leaves off the rosemary sprig and toss them with the carrots, parsnips, 2 teaspoons Worcestershire sauce, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish.
2. Roast, stirring once, until the vegetables are tender and golden brown, about 25 minutes.
3. Meanwhile, mix the garlic, chopped rosemary, the remaining 1 teaspoon Worcestershire sauce, 1/2 tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
4. Rub all over the steaks.
5. When the vegetables are halfway done (after about 12 minutes), heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil.
6. Working in batches if necessary, sear the steaks, 2 to 5 minutes per side for medium rare.
7. Transfer to a cutting board and let stand 5 minutes before slicing.
8. Serve with the roasted vegetables and drizzle with the pan juices.
9. Photograph by Antonis Achilleos

rosemary, carrots, parsnips, worcestershire sauce, extravirgin olive oil, kosher salt, clove garlic, skirt steak

Taken from www.foodnetwork.com/recipes/food-network-kitchens/skirt-steak-with-roasted-root-vegetables-recipe.html (may not work)