Steak With Roasted Carrots and Onions

steak-roasted-carrots-onions
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 392 calories
    • Fat 17 g
    • Sat Fat 4 g
    • Cholesterol 63 mg
    • Sodium 837 mg
    • Protein 35 g
    • Carbohydrate 19 g
    • Sugar 9 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 88 mg
  • September 2010

Ingredients

  1. Check 1 1/2pounds medium carrots, halved crosswise, thick pieces halved lengthwise
  2. Check 2 small red onions, quartered, stem ends left intact
  3. Check 3tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 4 small Newport or sirloin steaks (1 inch thick; about 1 1/2 pounds total)
  6. Check 1/2cup dry white wine
  7. Check 2tablespoons Dijon mustard
  8. Check 2tablespoons chopped fresh tarragon

Directions

  1. Heat oven to 425° F. On a large rimmed baking sheet, toss the carrots, onions, 2 tablespoons of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
  2. Roast the vegetables, tossing once, until tender, 20 to 25 minutes.
  3. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.
  4. Season the steaks with ½ teaspoon each salt and pepper. Cook to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates.
  5. Add the wine to the skillet and whisk in the mustard. Simmer until slightly thickened, 1 to 2 minutes.
  6. Stir in the tarragon. Serve the steaks with the sauce, carrots, and onions.