Skirt Steak With Roasted Root Vegetables
Ingredients
- 1 sprig rosemary plus 1/2 teaspoon chopped leaves
- 5 medium carrots, halved lengthwise
- 5 medium parsnips, halved lengthwise
- 3 teaspoons Worcestershire sauce
- 2 1/2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 clove garlic, minced
- 1 1/2 pounds skirt steak, cut into 4 pieces
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