Cooking Classics: Lemon-Thyme Steak Salad

Cooking Classics

The Technique

Lemon-Thyme Steak Salad

A beautiful winter salad is always a welcome addition to lovely gatherings whether they’re casual or elevated. Lemon-Thyme Steak Salad With Roasted Root Vegetables does not disappoint & offers a filling alternative to otherwise heavy entrees this time of the year. When entertaining, plan to cook the steak & the vegetables up to 24 hours ahead of time, then make the dressing & slice the steak the morning of the gathering. All that will be left to do is to arrange all of the components on plates for a stunning presentation. Learn how to make a delicious steak salad featuring horseradish that’s ideal to serve for a number of upcoming festivities.

Lemon-Thyme Steak Salad With Roasted Root Vegetables
makes 4 servings

6 cups mixed baby lettuces
1 cup thinly sliced Lemon-Thyme Top Sirloin Steak
1 cup Classic Roasted Root Vegetables
Kosher salt & freshly ground pepper
Buttermilk-Horseradish Dressing

Arrange the mixed baby lettuces between 4 plates. Top with the Lemon-Thyme Top Sirloin Steak & the Classic Roasted Root Vegetables. Season with salt & pepper. Drizzle with the Buttermilk-Horseradish Dressing.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

 How To Make Classic Roasted Root Vegetables

The main points to know are that the vegetables should be of similar size so they roast evenly & be certain to place the potatoes cut side down on the pan for a crisp, golden appearance & texture once the oven time is complete. Look to the complete Classic Roasted Root Vegetables tutorial for additional photos & pointers that illustrate this technique.

The Technique

Preheat the oven to 400 degrees. Cut 1-pound parsnips & 1/2-pound carrots into 2-inch pieces. Slice 1/2-pound turnips into eighths. Pour 1 tablespoon of oil onto a half sheet pan, then place 5 tablespoons in a large bowl. Toss the parsnips, the carrots & the turnips in the bowl coating well. Using a slotted spoon, arrange them in a single layer onto the prepared pan. Toss the potatoes in the remaining oil in the bowl, then place them cut side down between the vegetables on the pan. Sprinkle the vegetables with a smattering of salt & the pepper. Roast 45 minutes or until tender. Remove from the oven. Let stand 10 minutes. Sprinkle the vegetables with chopped fresh parsley & season them to taste just before serving.

The Tune 
“Our Love Is Here To Stay” Billie Holiday

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Be sweet.