I've had very few if any steaks since I've been in Texas, which is a shame because this is the land of the BEEF! It's hard to get excited about steak when the best griller is 750 miles away though.
With many thank-yous to my mom, I receive the Real Simple magazine each month, which is filled with great and quick recipes. I finally worked up the courage to try some pan-seared steak, using the following recipe with a few modifications.
Spiced Strip Steak With Carrots, Onions, and Garlic
Serves 4| Hands-On Time: 20m| Total Time: 40m
Ingredients
- 1 1/2 pounds carrots, cut into 3-inch pieces and halved lengthwise if large
- 2 red onions, cut into 1/2-inch wedges
- 8 cloves garlic, unpeeled
- 2 sprigs fresh oregano, plus leaves for serving
- 1/4 cup plus 2 teaspoons olive oil
- kosher salt and black pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 4 strip steaks (1/2 inch thick; about 1 1/2 pounds total)
Directions
- Heat oven to 450° F. On a rimmed baking sheet, toss the carrots, onions, garlic, and oregano with ¼ cup of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until tender, 25 to 30 minutes; remove the oregano stems.
- Meanwhile, in a small bowl, mix together the coriander, cinnamon, cayenne, and ½ teaspoon salt. Heat the remaining 2 teaspoons of oil in a large skillet over medium-high heat. Season the steak with the spice mixture. Working in 2 batches, cook to the desired doneness, 2 to 3 minutes per side for medium-rare.
- Serve the steak with the vegetables and sprinkle with the oregano leaves.
I skipped their spice suggestions and made my own: paprika, garlic powder, salt, pepper, and kept the coriander in there. I also bought steaks that were about 1" thick and had some doneness issues. Next time I will try to cook the steak a little cooler and a little longer. Overall though, an awesome recipe!
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