Pan-Seared Sirloin with Carrot Ribbons

Ingredients

• ¾ lbs boneless sirloin steak, at least 1.5 inches thick, patted very dry
• kosher salt and freshly cracked black pepper
• 1 tbsp high-smoke point oil, such as avocado or grapeseed
• 1½ large carrots, peeled
• 1 tbsp unsalted butter
• ½ tsp fresh thyme leaves
• 1 clove garlic, smashed
• ½ tbsp fresh lemon juice
• chopped fresh parsley for garnish

Method

1. 1Remove the steak from the refrigerator 45 minutes before cooking and let it come to room temperature.
2. 2Use a vegetable peeler to shave long, thin ribbons from the carrots, setting them aside until ready to cook.
3. 3Season the steak generously with kosher salt and pepper, letting it rest on a rack for 15 minutes to form a dry surface.
4. 4Heat the oil in a cold cast-iron skillet over medium-high heat until just smoking, then carefully add the steak.
5. 5Sear the steak undisturbed for 4 to 5 minutes until a deep mahogany crust forms, then flip and cook for 3 minutes for medium-rare.
6. 6Remove the steak to a plate to rest for 10 minutes before slicing against the grain.
7. 7In the same skillet, melt the butter over medium heat and add the carrot ribbons, garlic, and thyme.
8. 8Toss the carrots for 3 minutes until tender-crisp and glossy, then toss with lemon juice and parsley before plating atop the sliced steak.

Nutrition per serving