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Steak with Glazed Carrots & Turnips

Steak with Glazed Carrots & Turnips

This cast-iron steak recipe has what it takes to transform beef and vegetables from basic to brilliant—a pop of rosemary on the steak, an intense sear in a hot skillet and a sweet-and-sour glaze on the vegetables. Serve with sautéed spinach and a glass of red wine.


4 servings

Prep Time

30 minutes

Total Time

40 minutes


  • 2tablespoons extra-virgin olive oil, divided
  • 1tablespoon butter
  • 1pound small carrots (about 5 inches long), halved lengthwise
  • 1pound turnips (about 3 medium), peeled and cut into thick matchsticks
  • 3/4teaspoon salt, divided
  • 3/4teaspoon ground pepper, divided
  • 1pound sirloin or top round steak, about 1 inch thick, trimmed
  • 1teaspoon minced fresh rosemary or 1/2 teaspoon dried
  • 2tablespoons brown sugar
  • 1tablespoon red-wine vinegar


  1. Preheat oven to 450°F.
  2. Heat 1 tablespoon oil and butter in a large cast-iron skillet over medium-high heat. Add carrots and turnips, sprinkle with 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until starting to brown and soften, 8 to 10 minutes. Transfer to a plate.
  3. Meanwhile, cut steak in half crosswise and sprinkle with rosemary and the remaining 1/2 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in the pan over medium-high heat until very hot. Add the steak and cook until starting to brown on each side, about 2 minutes total. Transfer to another plate.
  4. Return the vegetables to the pan and stir in brown sugar. Place the steak on the vegetables. Carefully transfer the pan to the oven.
  5. Roast until the vegetables are tender and the steak is cooked to your desired doneness, 8 to 10 minutes for medium. Remove the steak to a clean cutting board and let rest 5 minutes before slicing. Drizzle vinegar over the vegetables. Serve the steak with the vegetables.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 328.4kcal
Carbohydrate Total 25.25g
Total Sugars 16.38g
Added Sugars 7g
Fiber 5.35g
Total Fat 14.67g
Saturated Fat 4.51g
Mono Saturated Fat 8g
Cholesterol 1.27mg
Sodium 638.74mg
Protein 24.22g
Potassium 879.86mg
Calcium 95.22mg
Chromium 2.34mcg
Folate 47.24mcg
Iron 2.21mg
Magnesium 46.58mg
Omega-6 1g
Trans Fatty Acid 0g
Vitamin A 19040.48IU
Vitamin D 3IU
Vitamin B12 0.42mcg
Vitamin C 30.56mg
Vitamin E 3mg
Zinc 4.69mg
Phosphorus 247.23mg
Vitamin B3 13.87mg

© Meredith Operations Corporation. All rights reserved. Used with permission.