Masala Steak with Cardamom Root Veggies, Goat Cheese & Pistachios

Directions

1. Preheat the oven to 450°F. Wash the carrots, parsnips, and basil; strip basil leaves, roll the stems, and thinly slice into ribbons, then mash these ribbons with the goat cheese until smooth.
2. Slice the carrots and parsnips into 1/4-inch rounds and spread on a baking sheet. Season with cardamom and salt, drizzle with honey, and drop small pieces of butter over the veggies.
3. Roast the vegetables in the oven, stirring halfway through, until tender, about 20 minutes. Remove from the oven when done.
4. While the veggies roast, preheat a grill pan, outdoor grill, or skillet over medium-high heat and pat the steak dry with paper towels.
5. Season the steak on both sides with salt, pepper, garam masala, and a touch of cardamom.
6. Once the pan is hot, add butter to coat the surface, then sear the steak 2–5 minutes per side to the desired doneness. Transfer to a plate, loosely tent with foil, and rest for 5 minutes.
7. Roughly chop the pistachios and thinly slice the rested steak against the grain.
8. To serve, divide the steak and veggies among plates. Top the veggies with the basil-goat cheese and the chopped pistachios.