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High-protein air fryer steak with parsnips and horseradish
High-protein air fryer steak: rump steak with roasted parsnips, thyme and horseradish skyr, served with lamb's lettuce. A dinner in 30 minutes with 51 g of protein per serving.
At a glance
Serves 2
Prep time: 10 min
Cooking time: 20 min
Total time: 30 min
Calories: 537 kcal per serving
Protein: 51 g
Fat: 18 g
Carbs: 35 g
Ingredients
500g parsnips
2 tbsp olive oil
2 thyme sprigs
350g rump steak
150g skyr
2 tbsp horseradish
100g lamb's lettuce
1/2 tsp salt
1 pinch of pepper
1/2 bunch of chives
Method
You’ll need: air fryer · chopping board · knife
Peel the parsnips and cut them into finger-thick sticks. Toss them with half the olive oil, the thyme leaves and half the salt.
Cook the parsnips in the air fryer at 200 °C for 12 minutes, shaking the basket after 6 minutes.
Pat the steaks dry and rub them with the rest of the olive oil, salt and pepper.
Lay the steaks on the parsnips and cook everything at 200 °C for a further 8 minutes for medium. Turn the steaks after 4 minutes, then leave them to rest for 3 minutes.
Stir the skyr with the horseradish and snipped chives.
Slice the steaks into strips and serve with the parsnips, lamb's lettuce and horseradish skyr.
Good to know
Steak and root veg from one basket, with no frying pan and no spatter. The parsnips turn brown outside and soft inside. Horseradish brings the heat that goes with it.
