Steak With Roasted Carrots and Onions

Steak With Roasted Carrots and Onions
Christopher Baker
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preparation
30
minutes
cooking
30
minutes
other
0
minutes
Serves 4

Ingredients

1 1/2
pounds
medium carrots, halved crosswise, thick pieces halved lengthwise
2
small red onions, quartered, stem ends left intact
3
tablespoons
olive oil
kosher salt and black pepper
4
small Newport or sirloin steaks (1 inch thick; about 1 1/2 pounds total)
1/2
cup
dry white wine
2
tablespoons
Dijon mustard
2
tablespoons
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.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 392
  • 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
What does this mean? See Nutrition 101.

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