Here’s the recipe for Harissa-Butter Steak with Carrots:
Ingredients
- 1 ¾ lb. rainbow carrots, peeled and halved crosswise (thick ends halved lengthwise or quartered if very thick)
- 2 Tbsp. olive oil, divided
- 1 tsp. coriander seeds, crushed
- Kosher salt and pepper
- 1 Tbsp. honey
- 1 large hanger steak (1 to 1 ¼ lbs, trimmed)
- 2 Tbsp. unsalted butter, at room temperature
- ¾ tsp. mild harissa
Instructions
- Preheat the Oven:
Place a large rimmed baking sheet in the oven and preheat to 425°F (220°C). - Prepare the Carrots:
In a large bowl, toss the carrots with 1 tablespoon of olive oil, the crushed coriander seeds, and ¼ teaspoon each of salt and pepper. - Roast the Carrots:
Carefully arrange the carrot mixture on the preheated baking sheet and roast until golden brown and tender, about 20 to 28 minutes, depending on the thickness of the carrots. Once done, immediately drizzle the carrots with honey and toss to combine. - Cook the Steak:
While the carrots are roasting, heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Season the steak with ½ teaspoon each of salt and pepper. Cook the steak to your desired doneness, about 2 to 4 minutes on all sides for medium-rare. Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing. - Make the Harissa Butter:
In a small bowl, mash the butter with the harissa and a pinch each of salt and pepper. - Serve:
Serve the roasted carrots alongside the steak, topped with the harissa butter.
Nutritional Information (per serving)
- Calories: About 448
- Fat: 27 g (9.5 g saturated)
- Cholesterol: 110 mg
- Sodium: 600 mg
- Carbohydrate: 21 g
- Fiber: 5 g
- Sugar: 15.5 g (4.5 g added sugar)
- Protein: 32 g
Enjoy this flavorful and simple dinner that combines the richness of steak with the kick of harissa butter and the sweetness of honey-roasted carrots!