• Heat oven to 450°. On a rimmed baking sheet, toss potatoes and parsnips with 2 tbsp oil, 1 tsp salt and the chili powder. Roast 30 min.

  • Meanwhile, pat steak dry. Sprinkle all over with 1/2 tsp salt.

  • Heat 2 tbsp oil in a stainless steel skillet over med-high. Add steak and cook 7 to 8 min, turning once, until temp reaches 130°. Transfer to a plate to rest 5 min; slice thinly on the bias.

  • While meat rests, stir avocado with lime juice, cilantro, 1/4 tsp salt and Pickled Red Onion. Serve veggies with steak and avocado relish.

Nutrition Facts

551 calories; 33 g total fat; 1118 mg sodium. 41 g carbohydrates; 29 g protein;