• 2 table spoons extra-virgin olive oil
• 1 tablespoon butter
• 1 pound small carrots
• 1 pound turnips
• 3/4 teaspoons salt
• 3/4 teaspoon ground pepper
• 1 pound t-bone steak 
• 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
• 2 tablespoons brown sugar
• 1 tablespoon red-wine vinegar

Preparation:

• Active Prep: 30 minutes 
• Ready In: 40 minutes 

1. Preheat oven to 450 degrees.
2. Heat 1 tablespoon oil and butter in a large cast-iron skillet over medium-high heat. Add carrots and turnips, sprinkle with 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until starting to brown and soften, 8 to 10 minutes. Transfer to a plate.
3. Meanwhile, cut steak in half crosswise and sprinkle with rosemary and the remaining ½ teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in the pan over medium-high heat until very hot. Add the steak and cook until starting to brown on each side, about 2 minutes total. Transfer to another plate. 
4. Return the vegetables to pan and stir in brown sugar. Place the steak on the vegetables. Carefully trasnfer the pan to the oven.
5. Roast until the vegetables are tender and the steak is cooked to your desired doneness, 8 to 10 minutes for medium.  Drizzle vinegar over the vegetables. Serve the steak with the vegetables.

Recipe items on sale at the Marketplace @ Dancing Eagle this week:

• $6.99/lb T-bone steak