Pan-Seared Steak with Roasted Carrots and Potatoes
Pan-Seared Steak with Roasted Carrots and Potatoes
Create an inviting plate filled with beautifully seared steak, golden roasted carrots, and hearty potatoes. This is a classic dinner that never fails to impress!
Ingredients:
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
