Seared Steak with Roasted Winter Vegetables and Smoky Paprika Butter
We love infusing butter with other ingredients to add an additional punch of flavor to proteins and veggies. In this comforting yet classy seasonal meal, smoky paprika, cilantro, and parsley season the butter, which gets dolloped over simply seared steak. The mixture melts into the meat, along with roasted butternut squash and carrots, for an updated take on steak dinner you'll swoon over.
Total cook time
- 1/4 cup unsalted butter
- 12 ounces butternut squash
- 1 pound rainbow carrots
- 8 ounces parsnip
- 1/4 ounce cilantro
- 1/4 ounce parsley
- 1 lemon
- 2 red onions
- 2 cloves garlic
- 12 grams Sriracha
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper
- 4 steaks
- olive oil
- kosher salt
- black pepper
Preheat oven to 450°F. Place butter in a small bowl and set aside to soften at room temperature (see recipe tip). Cut butternut squash cubes to .5-inch pieces, if needed. Rinse remaining produce. Cut carrots and parsnips crosswise on a diagonal into .25-inch slices. Mince cilantro and parsley as finely as possible (including stems—they're full of flavor!). Halve lemon. Peel onions, halve, and thinly slice.
On a baking sheet, toss squash, carrots, parsnips, and onions with 2 tablespoons olive oil, .75 teaspoon salt, and black pepper as desired, then transfer half to a separate baking sheet. Arrange in a single layer and roast until lightly browned and tender, 17-20 minutes.
While vegetables roast, mince garlic and, still on cutting board, sprinkle over .125 teaspoon salt. Using a large knife, scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Transfer garlic paste to bowl with softened butter. Add Sriracha, spice mix, half of cilantro, and half of parsley. Mash with a fork to fully combine. Set aside until Step 6.
Pat steaks dry with paper towel and season all over with 1 teaspoon salt and black pepper as desired. Heat .5 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add steaks and sear, working in batches and adding oil as needed, until browned and medium rare, 4-5 minutes per side. Transfer steaks to a plate and set aside to rest for about 5 minutes.
Once roasted, remove winter vegetables from oven and add juice of 1 lemon, .25 teaspoon salt, and black pepper as desired to baking sheet. Toss to combine.
Once steaks have rested, find the direction of the grain (muscle fibers) and slice across it, rather than parallel, into .25-inch slices—this ensures tenderness. Divide roasted winter vegetables among serving plates. Top with steak, dollop over smoky paprika butter, and garnish everything with remaining herbs. Dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.