Pan-Seared Steak with Parsley Butter

Name: Pan-Seared Steak with Parsley Butter
Prep time: 10 min
Cook time: 25 min
Yield: 2
Ingredients: ¼ tsp black pepper; 2 tbsp butter; 4 stalks carrots; 1 tbsp cooking oil; 2 tbsp dried cherries; 1 tsp dried thyme; 1 unit orange; 2 tbsp parsley; 2 tbsp pistachios; 2 medium potatoes; 1 lb ranch steak; ½ tsp salt

.cook

#Protein Smart #Sodium Smart #Beef #Quick Weeknight

👥 2 servings 📊 Medium ⏱️ Prep Time: 10 minutes 🔥 Cook Time: 25 minutes source_chef: Sara Heilman

🥘 Ingredients

black pepper
¼ tsp
butter
2 tbsp
carrots
4 stalks
cooking oil
1 tbsp
dried cherries
2 tbsp
dried thyme
1 tsp
orange
1 unit
parsley
2 tbsp
pistachios
2 tbsp
potatoes
2 medium
ranch steak
1 lb
salt
½ tsp

🍳 Cookware

small microwave-safe bowl
large bowl
baking sheet
large pan

1

Adjust rack to top position and preheat oven to 425°F. Place butter in a small microwave-safe bowl ; bring to room temperature. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

butter: 2 tbsp, potatoes: 2 medium, carrots: 4 stalks
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 ⏱️ 20 minutes . Roughly chop parsley . Halve orange . Roughly chop pistachios .

cooking oil: 1 tbsp, salt: ½ tsp, black pepper: ¼ tsp, parsley: 2 tbsp, orange: 1 unit, pistachios: 2 tbsp
3

Pat ranch steak dry with paper towels. Season all over with half the dried thyme , salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness ⏱️ 3 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. If butter is not yet softened, microwave for ⏱️ 10 seconds before adding parsley.

ranch steak: 1 lb, dried thyme: 1 tsp
4

Thinly slice steak against the grain. Squeeze juice from half the orange 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.

dried cherries: 2 tbsp