Herb-Rubbed New York Strip with Sautéed Peas and Carrots

Herb-Rubbed New York Strip with Sautéed Peas and Carrots Recipe
Photo: Jason Wallis; Styling: Cindy Barr
Tender and tasty is the way we describe Herb-Rubbed New York Strip with Sautéed Peas and Carrots. Bacon lends the peas and csrrots a hit of smoky flavor.


Serves 4 (serving size: 4 ounces steak and 3/4 cup vegetable mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 306
Fat 17 g
Satfat 7 g
Monofat 6.7 g
Polyfat 0.9 g
Protein 28.7 g
Carbohydrate 8.5 g
Fiber 2.8 g
Cholesterol 78 mg
Iron 3 mg
Sodium 456 mg
Calcium 28 mg


2 (8-ounce) New York strip steaks, trimmed
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
3/8 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 teaspoons unsalted butter
1 teaspoon canola oil
3/4 cup water
6 baby carrots, halved lengthwise
3 center-cut bacon slices
1 1/2 cups frozen green peas
Oregano leaves (optional)


1. 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.

2. 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.


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