Steak with Red Wine Glazed Carrots, Parsnips, and Mushrooms - Kosher.com

Ingredients

• 1 tablespoon Bartenura Extra-Virgin Olive Oil
• 1 pound skirt steak
• 2 medium parsnips, peeled and cut into 2-inch sticks
• 2 large carrots, peeled and cut into 2-inch sticks
• 1/2 cup button mushrooms, quartered
• 1/2 cup Manischewitz Chicken Broth
• 1/2 cup Alfasi Cabernet Sauvignon or other dry red wine
• 1 tablespoon fresh coarsely chopped parsley
• kosher salt
• freshly ground black pepper