What you'll be getting:

Steak and Potatoes with Carrots

Per Serving

6 oz striploin steak 

100 g carrots (tossed in seasoning sauce) 

100 g potatoes (tossed in seasoning sauce) 

2 T seasoning sauce (sage, parsley, thyme, rosemary, oil, nutritional yeast, salt, pepper, lemon juice) 

Equipment needed: lined sheet pan, large pan 

 

Preheat oven to 425

Place carrots and potatoes on a lined sheet pan. When the oven reaches 425, place sheet pan in the oven. 

Sear on both sides for 2 minutes. 

In the pan that just had the steak, add the seasoning sauce. Use it to deglaze the pan. 

Pull the sheet pan from the oven when the timer goes off. Let the steak rest for at least 3-4 minutes before cutting into it. 

Set timer for 20 minutes. 

When 15 minutes remain on the timer you can start the steak. Start heating up your pan (on high heat), you may need a little oil if your pan is prone to sticking, but very little. For my one steak, I used approximately 1/4 t of oil. When the pan is hot, add the steak. 

After the steak has seared for 4 minutes, place it in the oven with the potatoes and carrots. Cook for another 4-8 minutes depending on how well done you like it. 

Remove the steak to coat it in the sauce, then return it to the oven. 

Plate the potatoes, carrots and steak, drizzle the juice that is still in the pan over the steak. From start to finish this dinner takes just over 20 mintutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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