Pan-Seared Steak with Parsley Butter

🥘 Ingredients

• black pepper
• butter
  4 tbsp
• carrot
  24 oz
• cooking oil
  1 tbsp
• dried cherries
  2 oz
• dried thyme
  1 tsp
• orange
  1
• parsley
  ½ oz
• pistachios
  1 oz
• potatoes
  24 oz
• ranch steak
  20 oz
• salt

🍳 Cookware

• small bowl
• large bowl
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place 2 TBSP of the butter in a small bowl ; bring to room temperature. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces.

   butter: 4 tbsp, potatoes: 24 oz, carrot: 24 oz
2. 

   2

   In a large bowl , toss carrots with a drizzle of cooking oil , salt , and black pepper ; add to one side of a baking sheet . Toss potatoes on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, ⏱️ 25 minutes . (For 4 servings, divide potatoes and carrots between two sheets; roast on top and middle racks, swapping positions halfway through.) Roughly chop parsley . Halve orange . Roughly chop pistachios .

   cooking oil: 1 tbsp, salt, black pepper, parsley: ½ oz, orange: 1, pistachios: 1 oz
3. 

   3

   Pat ranch steak dry with paper towels. Season all over with half the dried thyme (all for 4 servings), salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, ⏱️ 6 minutes per side. Transfer to a cutting board to rest. Meanwhile, add parsley to bowl with softened butter; lightly season with salt and pepper. Mash with a fork until combined. TIP: If butter is not yet softened, microwave for ⏱️ 10 seconds before adding parsley.

   ranch steak: 20 oz, dried thyme: 1 tsp
4. 

   4

   Thinly slice steak against the grain. Squeeze juice from half the orange (whole orange for 4 servings) over roasted carrots on sheet and carefully toss to combine. Divide steak, potatoes, and carrots between plates in separate sections. Top steak with parsley butter. Garnish carrots with dried cherries and pistachios; drizzle with any remaining orange juice from sheet. Serve. Steak is fully cooked when internal temperature reaches 145°.

   dried cherries: 2 oz