Steak with Chipotle Pan Sauce and Honey-Lime Roasted Carrots and Red Onions

This is a winner of a meal for the weekend. Delicious steak with honey roasted carrots and onions, set off with the brightness of lime and the spice of chipotle. Enjoy it with a sparkling water or champagne, and maybe the newest episode of WandaVision, and you have yourself a date night in!

Ingredients:

1lime

8 oz carrots, sliced

1 medium red onions, sliced

1 ounce honey

1⁄2 lb steak

1 oz chipotle in adobo sauce

kosher salt & ground pepper, to taste

neutral oil

1 tablespoon butter

Method:

Preheat oven to 450 degrees F.

Finely grate 1⁄2 teaspoon lime zest and set aside. Squeeze 1 tablespoon lime juice into a medium bowl; cut any remaining lime into wedges.

Scrub carrots, halve lengthwise, then cut crosswise into 2-inch half-moons.

Halve onion, then cut into 1-inch wedges.

Add honey, 1⁄2 teaspoon salt, and 1 1⁄2 tablespoons oil to bowl with lime juice; whisk to combine.

Add carrots and onions, tossing to combine.

Transfer seasoned carrots and onions onto a rimmed baking sheet. Spread into an even layer. Pour over remaining liquid.

Roast on center oven rack until tender and browned in spots, 10–15 minutes.

Meanwhile, pat steaks dry; season all over with salt and pepper.

Heat 1⁄2 tablespoon oil in a medium skillet over medium-high. Add steaks; cook until well browned and medium-rare, 2-3 minutes per side.

Remove skillet from heat, then add 2 tablespoons water, 1 tablespoon butter , and 1 1⁄2 teaspoons chipotle. Swirl skillet to melt butter.

Thinly slice steaks and transfer to serving plates.

Season chipotle pan sauce to taste with salt, then spoon sauce over steak. Add reserved lime zest to roasted veggies, tossing to combine.

Serve steak alongside honey-lime roasted carrots and onions with lime wedges for squeezing over. Enjoy!

Comments

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Almond Christmas Cookies

I have taken quite a long hiatus from this blog- we have been building the barn and bought my two horses, Cowboy and Sven home, and I have passed all my doctoral comps and orals (for my musical arts in vocal performance degree- I am not going to be a medical doctor).... It is my favorite time of the year- that narrow slice between Thanksgiving and Christmas. As a singer, teacher, and student, it is an incredibly busy time of year, but I love making time in the kitchen. Happily, these almond cookies are very easy to make, and even easier to clean up after. And almond is my favorite flavor for a sweet treat, especially paired with a sweet vanilla glaze. Enjoy! Ingredients: Cookies: 8 tablespoons softened butter 3 large eggs, room temp 2 1/4 all-purpose flour 2 teaspoons baking powder 1/2 cup granulated sugar 1/2 teaspoon salt 2 teaspoons almond extract Glaze: 1 1/3 cup powdered sugar 3 tablespoons whole milk 1/2 teaspoon vanilla extract 2 tablespoons nonpareils Method: Cream togethe...

Watership Down Kitchen

Search This Blog