Best 6 Pan Fried Steak And Parsnip Salad Recipes

PARSNIP SALAD

Steps:

• Preheat oven to 400 degrees F.
• Toss parsnip chunks with olive oil and salt and pepper and place on a baking sheet. Roast until nicely browned, turning as needed, about 20 minutes. Let cool. Then toss with watercress, apple and shallot.
• Whisk together dressing ingredients and season, to taste, with salt and pepper.

PAN-FRIED STEAK AND PARSNIP SALAD

Steps:

• Heat griddle pan until very hot, season the steak and fry 1 1/2-2 1/2 minutes on each side (will give you rare steak, fry for longer if you like your steak more well done). Remove from pan and leave to rest 5 minutes, then slice thinly.
• For dressing, whisk together creme fraiche, horseradish sauce and lemon juice in a large bowl. Add parsnip and dates and toss. Season to taste.
• Divide salad leaves between two plates and lay parsnip-date mixture on top. Garnish with mint leaves.

CRISP FRIED PARSNIPS

Steps:

• Scrape the parsnips, and cut into thin sticks about a quarter of an inch thick and three inches long. Discard the woody core of each parsnip.
• Drop the parsnips into a saucepan of boiling salted water, and cook until they are almost tender (about 3 minutes). Remove and pat dry with paper towels.
• Melt butter in a large frying pan. Sprinkle parsnips with salt and pepper, and add to the butter. Fry over medium heat until the parsnips are crisp and golden. If necessary, add more salt. Serve immediately.

PARSNIP SALAD

Steps:

• Combine parsnip, celery, green pepper and parsley in bowl.
• Mix mayonnaise, salad oil, vinegar, lemon juice and salt together in measuring cup or bowl. Pour over parsnip mixture. Toss lightly. Serve.

PAN-FRIED STEAK

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

KITTENCAL'S PERFECT PAN-FRIED STEAK

Steps:

• In a bowl combine 3 tablespoons oil with 2 teaspoons steak seasoning or ground black pepper.
• Rub both steaks with the oil/pepper mixture.
• Allow the steaks to sit out to almost room temperature (about 1-1/2 to 2 hours).
• Heat a large heavy skillet over medium-high heat.
• Quickly sear the meat about 5 seconds on each side; remove from the skillet to a plate.
• Add 2 tablespoons butter to the hot skillet allow to sizzle and brown, then return the meat to the skillet and fry 4-5 minutes per side (the outside of the steak should be browned and crisp).
• Remove steaks from the skillet and allow to stand for 5 minutes to allow the juice to settle.