Monday Dinner - Skirt Steak with Roasted Root Vegetables

Tonight I stuck to the plan and made the Skirt Steak with Roasted Root Vegetables from this month's Food Network Magazine. There are times that I feel magazines/recipes severely misestimate the amount of time it will take the average person to prepare something - cough - Rachael Ray - cough - but this recipe was spot on, even giving a little breathing room. I highly recommend this recipe for weeknight cooking. If you've got 40 minutes (at the most) you can have a healthy, delicious, protein and veggie rich meal on your table easily.

Here's what I like about the recipe:

• It uses skirt steak. For beef, skirt steak is an affordable option that cooks up quickly. Plus, it's delicious. We cook a lot with flank steak and skirt steak for this reason. I find skirt steak to be a little more tender than flank, though, so I favor it a little.
• I already talked about the quick cooking time, but this is huge for us. We could make this on a a workout night with no problem.
• The flavor is great. The rosemary, garlic and worcestershire all work great together.
• Veggies. I love roasted veggies. We do a lot of roasted asparagus (for Nick, I think it's blech) and carrots, but we don't do much with parsnips. That's not true. We don't do anything with parsnips. This was our first foray into parsnips, and they were yum, especially alongside the carrots. I especially liked the skinny ones that were a little burnt, but I'm weird like that. In the photo, you may notice that there are a lot of veggies, and that's not your eyes playing tricks on you, I doubled them. Kind of. I just used the whole bag of both the carrots and parsnips and it ended up being about double. Which we ate all of. If you're doing a salad or something on the side I don't think you'd need the extra veggies, but if this is all you're doing, I'd double the veggies.

I highly recommend this recipe. It's delicious, it's fall, it's fast.