Sprinkle steaks with thyme, chopped oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; press mixture into steaks. Melt butter in a large skillet over medium-high heat. Add oil to pan; swirl. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut across the grain into thin slices.
Combine 3/4 cup water and carrots in a large skillet over medium-high heat. Cover and bring to a boil. Cook 6 minutes or until carrots are tender. Remove carrots from pan. Wipe pan with a paper towel. Return pan to medium-high heat. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble. Add carrots to drippings in pan; sauté 1 1/2 minutes. Add peas; sauté 2 minutes or until heated. Sprinkle with remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, and crumbled bacon. Serve vegetables with steak; garnish with oregano leaves, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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This was amazing! I didn't realize I needed to trim the steaks till just now, when cooking they were quite greasy (but seriously delicious). I can't ever recall making frozen peas, but the way these veggies were cooked with the bacon - we couldn't stop eating them. Will make again next time these steaks are on sale!
This was truly delish. Loved by the whole family. The steak was superb, just very tender and tasty. I prepared the roasted potato wedges that were in the magazine and they were an ideal accompaniment.
My only complaint is that this made a huge greasy mess in my kitchen. The smell lingered into the next day. Perhaps if I had a decent exhaust fan, this would not have happened. Good luck with that. But at least you'll have a yummy dinner to remember!
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