Active time: 20 min.Total time: 50 min.
Yield: Serves 4 (serving size: 9 oz. steak, 2 to 3 carrots, 3 Tbsp gremolata)
This easy steak dish is formal enough for a date night or Sunday dinner without taking up too much time or using too many ingredients. The steaks get a nice crust without getting too done (We cooked ours to medium rare) while the gremolata and carrots add crunch and earthiness. Searing steaks and cooking them in the oven are a great way to lock in flavor, especially if you don’t have a grill or grill pan. Flipping the steaks every two minutes or sell helps them hold in their juices and create a nice crispy char on the outside without overcooking the middle. The ingredients should be easy to find, but don’t sweat if you can’t locate rainbow carrots or carrots with tops. Doubling the parsley will give the gremolata the same effect.
- 2 pounds small rainbow carrots with tops
- 1(3-oz.) lemon, cut into 1/4-in.-thick slices and seeded
- 1/2cup, plus 1 Tbsp. olive oil, divided
- 2 teaspoons kosher salt, divided
- 3boneless beef strip steaks (about 12 oz. each)
- 1/2 teaspoon black pepper
- 1 1/2 cups loosely packed fresh flat-leaf parsley leaves, chopped
How to Make It
Preheat oven to 375°F. Remove tops from carrots, and set aside. Cut larger carrots in half lengthwise. Toss together carrots, lemon slices, 2 tablespoons of the olive oil, and 1/2 teaspoon of the salt on a rimmed baking sheet. Arrange lemon slices around carrots. Cook in preheated oven until carrots are tender and lemon slices are charred and crisp, 35 to 40 minutes. Remove from oven, and set aside.
Pat steaks dry, and season with pepper and 1 1/4 teaspoons of the salt. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add steaks, and cook, turning every 1 to 2 minutes, 8 to 12 minutes total for medium (an internal temperature of about 145°F) or to desired degree of doneness. Transfer steaks to a cutting board, and let rest 10 minutes.
Meanwhile, finely chop charred lemon slices. Place chopped lemon, parsley, and remaining 6 tablespoons oil and 1/4 teaspoon salt in a medium bowl. Loosely pack reserved carrots tops to equal 3 cups; chop and add to bowl. Toss mixture together. Cut steak, and serve with carrots and gremolata.
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