Strip Steak With Carrots, Onions, and Garlic

strip-steak-carrots-onions-garlic
Photo by Yunhee Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 447 calories
    • Fat 24 g
    • Sat Fat 5 g
    • Cholesterol 74 mg
    • Sodium 657 mg
    • Protein 35 g
    • Carbohydrate 22 g
    • Sugar 10 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 102 mg

Ingredients

  1. Check 1 1/2pounds carrots, cut into 3-inch pieces and halved lengthwise if large
  2. Check 2 red onions, cut into 1/2-inch wedges
  3. Check 8 cloves garlic, unpeeled
  4. Check 2 sprigs oregano, plus leaves for serving
  5. Check 1/4cup plus 2 teaspoons olive oil
  6. Check kosher salt and black pepper
  7. Check 1teaspoon ground coriander
  8. Check 1/2teaspoon ground cinnamon
  9. Check 1/4teaspoon cayenne pepper
  10. Check 4 strip steaks (1/2 inch thick; about 1 1/2 pounds total)

Directions

  1. Heat oven to 450° F. Toss the carrots, onions, garlic, and oregano with ¼ cup of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet. Roast, tossing once, until tender, 25 to 30 minutes; discard the oregano stems.
  2. Meanwhile, mix together the coriander, cinnamon, cayenne, and ½ teaspoon salt in a small bowl.
  3. Heat the remaining 2 teaspoons of oil in a large skillet over medium-high heat. Season the steak with the spice mixture. Cook, in 2 batches, until an instant-read thermometer inserted into the center of each steak registers 130º F, 2 to 3 minutes per side for medium-rare.
  4. Serve the steak with the vegetables and sprinkle with the oregano leaves.