Grilled Steak with Horseradish and Roasted Root Vegetables

Ingredients

• •4 ribeye or New York strip steaks (1.5 inches thick)
• •1 lb carrots, cut into 2-inch pieces
• •1 lb parsnips, cut into 2-inch pieces
• •12 oz baby potatoes, halved
• •3 tablespoons olive oil
• •1 tablespoon fresh horseradish, grated
• •1/2 cup sour cream
• •1 teaspoon Dijon mustard
• •to taste Salt and pepper
• •2 tablespoons fresh thyme

Directions

1. 1Preheat oven to 425°F. Toss root vegetables with 2 tablespoons olive oil, thyme, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until golden and tender.
2. 2Meanwhile, mix horseradish, sour cream, and Dijon mustard in a small bowl; season with salt and pepper and set aside.
3. 3Pat steaks dry with paper towels and season generously with salt and pepper on both sides.
4. 4Heat a grill or cast-iron skillet to high heat. Brush with remaining olive oil and sear steaks for 4-5 minutes per side for medium-rare, depending on thickness.
5. 5Let steaks rest for 5 minutes before serving.
6. 6Serve steaks topped with horseradish cream sauce alongside the roasted root vegetables.

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