Rating: 3.5 stars
27 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 9
  • 1 star values: 1
  • 27 Ratings
Dawn Perry


Credit: Yunhee Kim

Recipe Summary

20 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • Meanwhile, mix together the coriander, cinnamon, cayenne, and ½ teaspoon salt in a small bowl.

  • 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.

  • Serve the steak with the vegetables and sprinkle with the oregano leaves.

Nutrition Facts

447 calories; fat 24g; saturated fat 5g; cholesterol 74mg; sodium 657mg; protein 35g; carbohydrates 22g; sugars 10g; fiber 6g; iron 3mg; calcium 102mg.