20 minute seared strip steak with sweet-and-sour carrots. Here's what you need: flank steak, soy sauce, garlic, ginger, honey, lime, sriracha sauce, bell pepper, carrot, zucchini, asparagus, red onion, sesame seed, toothpick. This cast-iron steak recipe has what it takes to transform beef and vegetables from basic to brilliant–a pop of rosemary on the steak, an intense sear in a hot skillet and a sweet-and-sour glaze on UGC Reviews Modal. Reviews for: Photos of Steak with Glazed Carrots & Turnips.
Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Tender roasted carrots and mashed potatoes finished with both sour cream and crème fraîche tie this hearty meal together. You can cook 20 minute seared strip steak with sweet-and-sour carrots using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of 20 minute seared strip steak with sweet-and-sour carrots
- You need 1 lb of carrots.
- You need 1/4 cup of vinegar, red wine.
- It’s 2 tbsp of coconut oil.
- You need 2 tbsp of honey.
- You need 1 tbsp of olive oil.
- You need 2 of strip steak, 1" thick.
- Prepare 1 of kosher salt.
- You need 1 of black pepper.
- You need 1 of chives.
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted carrots. The chefs at Manhattan's King restaurant pack a lot of flavor into this quick recipe combining a seared steak punched up with rosemary, buttery polenta This rosemary-scented steak served over a buttery pool of polenta, their third Slow Food Fast contribution, nods to Italy's Alto Adige region, bordering. Sprinkle salt and pepper evenly over steaks.
20 minute seared strip steak with sweet-and-sour carrots step by step
- Combine carrots, vinegar, coconut oil, honey ¾ cup water and ¼ tsp each salt and pepper in a large skillet. Cook, covered, over medium-high heat until crisp-tender, 8 – 10 minutes. Uncover and cook, stirring occasionally, until all the liquid had evaporated and the various begin to caramelize, 2 – 3 minutes. Remove from heat, add 1 Tbsp water, and toss until carrots are coated with the glaze..
- Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steaks with ½ tsp each of salt and pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 – 4 minutes per side for medium-rare. Let rest for 5 minutes; thinly slice against the grain..
- Serve the various and steak and sprinkle with chopped chives..
- Adapted from the Real Simple magazine, September 2014..
Heat a large cast-iron skillet over high heat. Remove steaks from pan; cover loosely with foil. Salt and freshly ground pepper are simple but flavorful seasonings. Try using Omaha Steaks Sea Salt for unique taste. Sous Vide NY Strip Steak – Stove-Top Sous Vide Steak with Mushrooms Recipe JUST CARROTS