Pan-Fried Steak With Horseradish Rutabaga Mash

By Alqualonde

Rutabaga, also called turnip, is an often overlooked (but tasty) root vegetable. With a texture similar to potatoes, rutabaga is delicious mashed or roasted. It is available year-round and stays fresh thanks to its waxy skin. You can use a sharp knife to peel the skin away, or buy the vegetable already peeled and cubed.

Ingredients

• Horseradish Rutabaga Mash:
• 1 lb (454 g) beef top sirloin grilling steaks
• 1/2 tsp (2 mL) smoked paprika
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 tsp (5 mL) vegetable oil
• 1 rutabaga, (about 1-3/4 lb/790 g), peeled and cubed
• 2 cloves garlic
• 1 lb (454 g) russet potatoes, peeled and cubed
• 1/4 cup (60 mL) light sour cream
• 2 tbsp (30 mL) prepared horseradish
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 1/4 cup (60 mL) chopped fresh chives

Preparation

Step 1

Horseradish Rutabaga Mash: In pot of boiling salted water, cook rutabaga and garlic for 15 minutes; add potatoes. Cook until rutabaga is fork-tender, about 10 minutes; drain. In food processor, pulse together rutabaga, garlic, potatoes, sour cream, horseradish, salt and pepper until smooth. Stir in chives.

Meanwhile, rub steak all over with paprika, salt and pepper. In cast-iron or nonstick skillet, heat oil over medium-high heat; fry steak, turning once, until medium-rare, 4 to 8 minutes. Transfer to cutting board; let stand, uncovered, for 5 minutes. Slice across the grain.

Serve with mash.