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!
Herb-Rubbed New York Strip with Sautéed Peas and Carrots
More From Cooking Light
- Calories: 306
- Fat: 17g
- Saturated fat: 7g
- Monounsaturated fat: 6.7g
- Polyunsaturated fat: 0.9g
- Protein: 28.7g
- Carbohydrate: 8.5g
- Fiber: 2.8g
- Cholesterol: 78mg
- Iron: 3mg
- Sodium: 456mg
- Calcium: 28mg
- 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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