Seared Strip Steaks With Sweet-and-Sour Carrots and Whipped Goat Cheese

steaks-carrots-goat-cheese
Photo by Charles Masters
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 490 calories
    • Fat 26 g (13g saturated fat)
    • Cholesterol 114 mg
    • Sodium 663 mg
    • Protein 41 g
    • Carbohydrate 21 g
    • Sugar 16 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 170 mg

Whisk together the goat cheese and milk until smooth in a medium bowl.

Combine the carrots, vinegar, butter, honey, 3/4 cup water, and 1/4 teaspoon each salt and pepper in a large skillet. Cook, covered, over medium-high heat until crisp-tender, 8 to 10 minutes. Uncover and cook, stirring occasionally, until all the liquid has evaporated and the carrots begin to caramelize, 2 to 3 minutes. Remove from heat, add 1 tablespoon water, and toss until the carrots are coated with the glaze.

Meanwhile, heat the oil in a separate large skillet over medium-high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 4 minutes per side for medium-rare. Let rest for 5 minutes; thinly slice against the grain.

Ingredients

  1. Check 4 ounces fresh goat cheese
  2. Check 1/3 cup milk
  3. Check 1 pound small carrots
  4. Check 1/4 cup red wine vinegar
  5. Check 2 tablespoons unsalted butter
  6. Check 2 tablespoons honey
  7. Check Kosher salt and black pepper
  8. Check 1 tablespoon olive oil
  9. Check 2 strip steaks (1 inch thick)
  10. Check Chopped chives, for serving

Directions

  1. Whisk together the goat cheese and milk until smooth in a medium bowl.
  2. Combine the carrots, vinegar, butter, honey, 3/4 cup water, and 1/4 teaspoon each salt and pepper in a large skillet. Cook, covered, over medium-high heat until crisp-tender, 8 to 10 minutes. Uncover and cook, stirring occasionally, until all the liquid has evaporated and the carrots begin to caramelize, 2 to 3 minutes. Remove from heat, add 1 tablespoon water, and toss until the carrots are coated with the glaze.
  3. Meanwhile, heat the oil in a separate large skillet over medium-high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 4 minutes per side for medium-rare. Let rest for 5 minutes; thinly slice against the grain.
  4. Serve the steak with the carrots and the whipped goat cheese, sprinkled with the chives.