Rutabagas are another under utilized root veggie that many people walk right past in the grocery stores. They are great roasted, but even better smashed. Served with a classic steak and roasted pears, this meal is impressive and easy!

We Provide
  • 2, 5 Oz Sirloin Steaks
  • 2 Large Rutabagas
  • 2 Pears
  • ¼ Oz. Fresh Ginger
  • ½ Oz. Thyme
  • 2 Tablespoons Butter
  • 1 Lemon
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Sauce Pan
  • Rimmed Baking Sheet
  • Cutting Board
  • Chefs Knife
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Step 1


Preheat oven to 425 degrees. While that heats up, finely dice the fresh ginger and set aside. Cut the pears into slices and place onto rimmed baking sheet. Toss with olive oil, half the thyme, fresh ginger, juice of ½ lemon, salt and pepper. Arrange into a single layer and place in hot oven for 30 minutes, flipping half way through.

Step 2


While the pears roast, peel and dice the rutabagas. Fill a sauce pan ¾ full with water and bring to a boil. Add the dice rutabagas into the boiling water and season with salt. Boil for 15 minutes, until tender.

Step 3


While the veggies finish on their own, preheat sauté pan over high heat with 1 tablespoon olive oil. While that heats up, season steak with salt and pepper. Once the oil in the pan starts to smoke, reduce heat to medium and add in the steak. Cook for 3 minutes on each side.

Step 4


Once the pears have roasted for 15 minutes, flip them and continue roasting another 15 minutes. Once the Rutabagas are tender, drain off the water and place back into hot pan removed from heat. Add in 1 tablespoon of butter and season with salt and pepper. Use a fork, or potato masher, to smash the rutabagas using a splash of water if they are too thick.

Step 5


Once the steak has cooked for 3 minutes on one side, flip and top with .5 tablespoon butter on each steak. Add in the remaining thyme and a squeeze of lemon juice continue cooking another 3 minutes.

Step 6


To plate, create a bed with the smashed rutabagas and top with the roasted pears. Serve next to the steak topped with roasted thyme sprigs.



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