Steak With Root Vegetables

• 4 8-ounce New York, strip, or sirloin steaks, about 1 inch thick
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 2 carrots, cut into thin strips
• 2 parsnips, cut into thin strips
• 2 beets, cut into thin strips
• 1 tablespoon finely chopped fresh tarragon

1. Season the steaks with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the steaks and cook to the desired doneness, about 4 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil.
2. While the steaks rest, wipe out skillet. Heat the remaining oil over medium-low heat. Add the vegetables. Cook until tender, about 7 minutes. Season with the remaining salt and pepper and the tarragon. Serve alongside the steaks.
3. To save a few minutes of prep time, slice the vegetables into thin coins instead of cutting them into strips.

new, kosher salt, black pepper, olive oil, carrots, parsnips, beets, tarragon

Taken from www.myrecipes.com/recipe/steak-with-root-vegetables (may not work)