Pan-Seared Steak with Roasted Carrots and Potatoes 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 steaks, about 1-inch thick

4 large carrots, peeled and cut into sticks

4 medium potatoes, halved

3 tbsp olive oil

Salt and freshly ground black pepper

Fresh herbs (such as parsley), chopped

 

Instructions:

Prepare the Vegetables:

Preheat your oven to 425°F (220°C).

Toss the carrots and potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet.

Roast in the oven for about 25-30 minutes, or until tender and golden.

Cook the Steak:

While the vegetables roast, season the steaks generously with salt and pepper.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Add the steaks to the skillet and cook for about 4-5 minutes per side for medium-rare, or longer depending on your preference.

Rest the Steak:

Remove the steaks from the skillet and let them rest for about 5 minutes before slicing. This helps retain the juices.

Serve:

Arrange the sliced steaks on plates along with a serving of roasted carrots and potatoes.

Garnish with fresh herbs and, if desired, a drizzle of steak sauce or a sprinkle of coarse sea salt.

Tips:

For a more flavorful crust, add a knob of butter and some garlic cloves to the skillet when searing the steak.

To enhance the carrots, consider adding a sprinkle of brown sugar or honey before roasting.

Serves: 2

⏲ Preparation Time: 10 minutes

Cooking Time: 35 minutes

Calories: Approximately 600 calories per serving