- 1 sweet potato, peeled and chopped
- 1 parsnip, peeled and chopped
- 5 Tbsp olive oil
- Salt and freshly ground pepper
- ¾ lb flank steak
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 celery ribs, finely chopped
- 2 Tbsp flour
- 2 Tbsp tomato paste
- 3 C beef broth (I did more)
- Fried Shallots(I left out and it was still good)
Fried Shallots: stir together 2 Tbsp flour, ½ tsp salt and ¼ tsp pepper. Add 2 sliced shallots and toss to coat. Heat ½ C canola oil in a saucepan over medium-high heat until very hot. Shake off any excess flour from the shallot and fry until golden brown, 4 minutes. Drain on paper towels and season with salt.
Preheat the oven to 400. Line a baking sheet with parchment paper. In a bowl, toss the sweet potato and parsnip with 2 Tbsp of the oil. Season generously with salt and pepper. Spread the vegetables in an even layer on the pan and roast, stirring once, until caramelized, about 25 minutes.
Warm a grill pan or frying pan over high heat. Brush both sides of the steak with 1 Tbsp of the oil and season with salt and pepper. Cook to medium-rare, 5-6 minutes per side. Let the steak rest for 10 minutes, then cut into ½ inch cubes.
In a large, heavy pot, warm the remaining 2 Tbsp oil over medium-high heat. Add the onion, garlic and celery and saute until softened, about 5 minutes. Add the flour and stir constantly for 1 minutes. Add the tomato paste and broth, stir to combine, and cook for 10 minutes. Add the sweet potatoes, parsnips, and steak and cook for 5 minutes. Season with salt and pepper. Serve garnished with the shallots.
William Sonoma