1. Combine cumin, garlic powder, paprika, and black pepper in a small bowl. Patsteak dry with paper towels and rub spice mixture over steak, covering both sides evenly. Set aside at room temperature.
2. Place parsnips and sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Cook on high with water boiling for 5 minutes, then reduce heat to medium-high to maintain a simmer and cook until fork tender, about 15 to 20 minutes.
3. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add steak and cook 5 minutes per side for medium-rare. Remove from pan, tent with foil, and let rest 10 minutes.
4. In a small saucepan heat milk over medium heat just until warmed through.
5. When potatoes and parsnips are ready, drain and return to pot. Add milk, remaining 1 tablespoon oil, chipotle powder, jalapeno, and salt, and mash with a potato masher. Transfer to a serving bowl.
6. Cut steak diagonally across the grain into thin strips and transfer to a serving plate. Serve with hot sweets.
Source: Hannaford fresh Magazine, September - October 2011