Add some color to liven up your steak with carrot top pesto and tri-color carrots.
.Ingredients:
Seared Strip Steak
1 tablespoon olive oil, divided
4 (8 oz) strip steaks
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper
Pesto
1 cup carrot top greens, packed
¼ cup pistachio nuts
½ teaspoon garlic, minced
½ teaspoon lemon zest
2 teaspoons lemon juice
2 tablespoons Romano cheese, shredded
3 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
Roasted Ginger Tri-Color Carrots
10 oz tri-color carrots
2 teaspoons olive oil
1 ½ teaspoons ginger, minced
¾ teaspoon kosher salt
½ teaspoon fresh ground black pepper
¾ teaspoon lemon juice
1 teaspoon flat leaf parsley, minced
Smoked Paprika and Sea Salt Potato Chips
8 oz Yukon gold potatoes
½ teaspoon smoked paprika
1 teaspoon sea salt
Directions:
Seared Strip Steak
- Bring water to a boil. Thoroughly wash the carrot greens, then blanch in boiling water for 30 seconds then dry well.
- Place all the pesto ingredients in a food processor and pulse until chunky consistency is achieved. Set the pesto aside and prepare the steaks.
- Pat the steaks dry and coat them with approximately half of the olive oil then season with salt and pepper.
- Heat the rest of the olive oil in a pan over medium-high heat.
- Sear the steaks 3 to 5 minutes per side or until an internal temperature of 130°F has been achieved. Let the steaks rest for at least 10 minutes before serving.
Roasted Ginger Tri-Color Carrots
- Preheat oven to 350°F.
- Wash and peel the carrots, cut them in half lengthwise.
- In a large mixing bowl, toss the carrots, oil, ginger, salt and pepper.
- Spread the carrots evenly on an oven tray and roast for 45 minutes or until desired doneness.
- Sprinkle the lemon juice over the carrots and serve with a garnish of flat parsley leaves.
Smoked Paprika and Sea Salt Potato Chips
- Preheat fryer to 350°F.
- Slice potatoes into ⅛-inch slices.
- Rinse the chips thoroughly under cold water, pat chips dry.
- Fry potato chips until golden brown, 3 to 4 minutes.
- Shake off excess oil and toss chips in smoked paprika and sea salt.
