Beef · Indian · 30 min
Masala Steak with Cardamom Root Veggies, Goat Cheese & Pistachios
- 30 min
- 2–6 servings
- 689 kcal / serving
A weeknight meal with tender steak and honey-glazed root veggies, finished with creamy basil goat cheese and pistachios. The combination of warm spices and bright cheese keeps this plate interesting and easy to pull together.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumcarrots
- ½ small pkgfresh basil
- ½ (4 oz) loggoat cheese
- 2 mediumparsnips
- ¼ cuppistachios, unsalted
- ¾ lbstriploin (New York strip) steak
From the pantry: black pepper, butter, unsalted, cardamom, ground, garam masala, honey, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 mediumcarrots
- ½ small pkgfresh basil
- 2 mediumparsnips
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Pantry & dry goods
- ¼ cuppistachios, unsalted
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 2 medium | 4 medium | 6 medium |
| fresh basil | ½ small pkg | ½ small pkg | 1 small pkg |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| parsnips | 2 medium | 4 medium | 6 medium |
| pistachios, unsalted | ¼ cup | ½ cup | ¾ cup |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 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.
- 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.
- Roast the vegetables in the oven, stirring halfway through, until tender, about 20 minutes. Remove from the oven when done.
- While the veggies roast, preheat a grill pan, outdoor grill, or skillet over medium-high heat and pat the steak dry with paper towels.
- Season the steak on both sides with salt, pepper, garam masala, and a touch of cardamom.
- 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.
- Roughly chop the pistachios and thinly slice the rested steak against the grain.
- To serve, divide the steak and veggies among plates. Top the veggies with the basil-goat cheese and the chopped pistachios.
Two tips
- Make ahead: Prep the basil-goat cheese mixture while the veggies roast so it softens and blends in.
- Serving idea: if you don’t want pistachios, crumble extra goat cheese on top instead.
Nutrition per serving
- Calories
- 689 kcal
- Protein
- 47 g
- Carbs
- 35 g
- Fat
- 42 g
- Fiber
- 8 g
- Sodium
- 234 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.