Heat the oven to 425°F.

• Scrub or peel the turnips; cut the turnips into ½-inch pieces.
• Scrub or peel the carrots and trim the ends; cut the carrots lengthwise into quarters, then crosswise on the diagonal into ½-inch pieces.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
• Trim the root ends from the scallions; cut the white parts into 1-inch lengths. Thinly slice the green parts on the diagonal for garnish.
• Cut away the cores from the tomatoes; coarsely chop the tomatoes.

On a sheet pan, toss the turnips, carrots, garlic, and white parts of the scallions with 2 to 3 teaspoons oil; season with salt and pepper. Spread in an even layer and roast, stirring in the tomatoes halfway through, until the vegetables are tender and starting to brown, 20 to 25 minutes. Transfer to a medium bowl.
While the vegetables roast, prepare the steaks.

• Pat the steaks dry with a paper towel; season generously with salt and pepper.

For the top sirloins and filet mignons:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a plate to rest for 5 minutes.

For the rib-eyes:
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning once, until well browned, 1 to 2 minutes per side for medium-rare. Transfer to a plate to rest for 5 minutes.

While the steaks cook and rest, prepare the cilantro.

• Coarsely chop the cilantro.

To the bowl with the root vegetable succotash, stir in the cilantro and season to taste with salt and pepper.

Transfer the steaks and root vegetable succotash to individual plates and garnish with the green parts of the scallions. Serve the chipotle mayo on the side.