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- Season 4 shell steaks generously with coarse salt and ground pepper.
- Heat 1 tablespoon olive oil in a large skillet over high. Cook two steaks at a time, turning once, 4 to 8 minutes for medium-rare. Let steaks rest 5 minutes before serving, with Parsnip Fries on the side, if desired.
Parsnip Fries
Serves 4 | Prep time: 20 minutes | Total time: 40 minutes
To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking).
- Preheat oven to 450°. Peel 2 ½ pounds medium parsnips; cut as directed above.
- On two large rimmed baking sheets, toss parsnips with 2 tablespoons olive oil; season with coarse salt and ground pepper. Spread in a single layer.
- Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.
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