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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!



 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


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!


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