5 carrots, peeled and sliced ¼-inch thick
5 parsnips, peeled and sliced ¼-inch thick
2 turnips, peeled, medium dice
1 sweet potato, peeled, medium dice
1 tablespoon olive oil
4 star anise pods
1 vanilla bean
2 cups port wine
1 cup dark cherries
½ cup barbecue sauce
16 ounces skirt steak, trimmed
Sea salt and pepper to taste
1 tablespoon herbs de Provence
1 tablespoon blackening seasoning
DirectionsPreheat oven to 350°F and grill on high.
Toss carrots, parsnips, turnips and sweet potato with olive oil and place on a baking sheet and bake until tender, approximately 40 minutes.
In a small saucepan on high heat, toast the anise pods and vanilla bean, add the port and ignite. Allow the heat to reduce and add cherries and barbecue sauce. Reduce the liquid by half, remove the anise, puree and strain.
Season skirt steak with salt, pepper, herbs de Provence and blackening seasoning. Place on hot grill and cook 3-4 minutes per side or until desired internal temperature is achieved. Allow to cool and slice against the grain.
To serve, place a small mound of roasted root vegetables, 3 slices of beef and garnish with the sauce.