Air Fryer Steak and Winter Root Vegetables with Herb Compound Butter

Ingredients

Herb Compound Butter: 

• 4 tablespoons softened butter 
• 1/2 teaspoons minced shallot 
• 1/2 teaspoon fresh thyme leaves 
• 1/8 teaspoon salt 
• 1/8 teaspoon coarse black pepper 

Steak: 

• 8 to 10-ounce ribeye or New York strip steak 
• 1 teaspoon steak seasoning

Vegetables: 

• 10 baby Yukon Gold potatoes 
• 1 medium carrot, peeled and sliced into 1/2-inch rounds 
• 1 medium parsnip, peeled and sliced into 1/2-inch rounds 
• 1 small beet, peeled and diced into 1/2-inch pieces 
• 1 tablespoon olive oil 
• 2 1/2 teaspoons thyme 
• 3/4 teaspoon salt 
• 3/4 teaspoon coarse black pepper

Directions

1. Herb Compound Butter: In a medium bowl combine the butter, ½ teaspoon thyme leaves, ½ teaspoon shallot and 1/8 teaspoon each salt and black pepper. Mix well. Roll into a fat cylinder and wrap tightly in plastic wrap. Refrigerate until serving steak. 
2. Steak: Sprinkle both sides of steak with steak seasoning. Set aside. 
3. Vegetables: In a large bowl, toss vegetables with olive oil. Season with thyme, salt, and black pepper. Toss to coat vegetables. 
4. Place vegetables in the air fryer basket in a single layer. 
5. Set air fryer temperature on 400°F. Cook 15 minutes. Open air fryer, stir vegetables, and push them aside enough to make room for steak. Add steak. Continue cooking for 12 minutes for medium rare, 14 minutes for medium. 
6. Remove steak and vegetables from air fryer. Top steak with ½-inch thick slices of compound butter. Let steak rest for about 10 minutes. Serve with vegetables on the side. 

Serves: 1-2

Test Kitchen Tip: You can substitute your favorite root vegetables for the ones we used. The total amount of vegetables is about 2 ½ cups.

If you are using a toaster oven with an air fdry setting: Preheat the toaster oven to 400°F and set to the Air Fry setting. Add 5 to 7 minutes to the cook time to Step 5 for the vegetables and 5 to 8 minutes cook time for the steak.