Root mash steak is an amazing meal to make for special occasions! It is my favorite to make for guests.

*Potato and red meat are to be eaten minimally if following an anti-inflammatory diet.


Root Mash Steak

  • Difficulty: Intermediate
  • Print


  • 4 Steaks
  • 2 Parsnips
  • 12oz. Spinach
  • 3 Shallots
  • 4 Large Potatoes (do not substitute sweet potatoes)
  • 5 Cloves Garlic
  • Salt and Pepper to taste
  • Olive Oil
  • 1/2 cup Balsamic


  1. Prepare Root Mash: quarter Potatoes and Parsnips, mince Garlic Cloves. Boil veggies in water. Reduce to a low simmer for 10 to 15 minutes until veggies are soft. Drain water leaving veggies in pot. Mash veggies and stir with around 1 cup hot water. Add less or additional hot water for desired consistency.
  2. Prepare Veggies: Rough chop spinach and stir into Root Mash. Mince Shallots and place to the side.
  3. Prepare Steak: trim fat from Steaks, pat steaks dry. Add 1 tbsp Olive Oil to pan over medium heat. Add pinch of Salt and Pepper to Steaks. Saute Steaks in pan over high heat for 5 minutes per side for medium rare. Slice Steaks at an angle into strips.
  4. Balsamic Sauce: Add 1 tbsp olive oil and Shallots to pan over medium heat. Stir for 5 minutes. Turn heat to medium high and add Balsamic. Continue to stir (critical). Cook for 3 to 5 minutes until the sauce is thick and syrupy.
  5. Plate: Plate Root Mash as base, add sliced Steak strips, and top with Reduced Balsamic sauce.
  6. Enjoy!


One thought on “From my Spoon-less Kitchen: Root Mash and Steak

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