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Herb-Rubbed New York Strip with Sautéed Peas and Carrots

Herb-Rubbed New York Strip with Sautéed Peas and Carrots
Herb-Rubbed New York Strip with Sautéed Peas and Carrots is Head to the store and pick up baby carrots, pepper, new york strip steaks, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Sprinkle steaks with thyme, chopped oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; press mixture into steaks. Melt butter in a large skillet over medium-high heat.
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OreganoOregano
ButterButter
PepperPepper
SteakSteak
ThymeThyme
SaltSalt
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Frying PanFrying Pan
2
Add oil to pan; swirl.
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Cooking OilCooking Oil
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3
Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness.
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SteakSteak
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Frying PanFrying Pan
4
Let stand 5 minutes; cut across the grain into thin slices.
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GrainsGrains
5
Combine 3/4 cup water and carrots in a large skillet over medium-high heat. Cover and bring to a boil. Cook 6 minutes or until carrots are tender.
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CarrotCarrot
WaterWater
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6
Remove carrots from pan. Wipe pan with a paper towel. Return pan to medium-high heat.
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CarrotCarrot
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7
Add bacon to pan; cook 4 minutes or until crisp.
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8
Remove bacon from pan with a slotted spoon; crumble.
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BaconBacon
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Frying PanFrying Pan
9
Add carrots to drippings in pan; saut 1 1/2 minutes.
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CarrotCarrot
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10
Add peas; saut 2 minutes or until heated.
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PeasPeas
11
Sprinkle with remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, and crumbled bacon.
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Real Bacon PiecesReal Bacon Pieces
PepperPepper
SaltSalt
12
Serve vegetables with steak; garnish with oregano leaves, if desired.
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OreganoOregano
VegetableVegetable
SteakSteak
DifficultyHard
Ready In45 m.
Servings4
Health Score17
Gluten FreeLow Fodmap
DietsGluten FreeFodmap Friendly
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