Strip Steak With Carrots, Onions, and Garlic

Spiced Strip Steak With Carrots, Onions, and Garlic
Yunhee Kim
For a tasty next-day lunch, serve leftover steak and vegetables on a bed of greens tossed with toasted almonds, crumbled blue cheese, and your favorite vinaigrette.

Get the recipe for Spiced Strip Steak With Carrots, Onions, and Garlic.
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
20
minutes
cooking
40
minutes

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 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

  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.
Dawn Perry
February 2013

Nutritional Information

  • Per Serving
  • Calories 447
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments