Minute Steak with Parsnip and Carrot Mash

Topped with Caramelized Onions
Calorie smart
Date night? If not planned, make it one!
Cooking time: 25 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Salted butter
0 Grams


1 Prep veggies
Remove the steak from the fridge 30 minutes before cooking. Peel and slice the onion thinly. Peel and chop the carrots and parsnips. Wash and chop the parsley.
2 Make mash
Cook carrots and parsnip in boiling water for 20 minutes or until very soft. Once ready, discard the water, and mash (using a potato masher or a food processor – depending on the consistency that you like). Mix in the chopped parsley and butter. Season with salt and pepper.
3 Fry onion
Heat oil in a large pan over medium-high heat. Fry onion. Toss and turn regularly and scrape the ‘burnings’ from the bottom of the pan. Let cook slowly for 15-20 minutes. Towards the end, add balsamic vinegar, mix thoroughly and let it evaporate.
4 Fry steaks
Once the onions are done, pat dry steaks with kitchen paper. Reheat the pan until very hot and add oil. Fry the steaks quickly for 1 minute per side. Season with salt and pepper. Let the steak rest on a plate or on a chopping board for 3 minutes before serving. Serve with the mash, caramelized onions and a smear of Dijon mustard.
Tips for fussy eaters
Add potatoes to the mash to make it smoother and milder. Leave the parsley out.
Pro tip
Caramelize more onions, if time permits! You can store them in the fridge and use for everything: in omelettes, sandwich fillings, as a pizza topping…

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