Steak With Root Vegetables

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4 8-ounce New York, strip, or sirloin steaks, about 1 inch thick

2 teaspoons kosher salt

1/2 teaspoon black pepper

3 tablespoons olive oil

2 carrots, cut into thin strips

2 parsnips, cut into thin strips

2 beets, cut into thin strips

1 tablespoon finely chopped fresh tarragon

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