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Photo: Jason Wallis; Styling: Cindy Barr

Herb-Rubbed New York Strip with Sautéed Peas and Carrots

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.

Cooking Light OCTOBER 2013

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

Ingredients

  • 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)
  • Roasted Potato Wedges

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • 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
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Herb-Rubbed New York Strip with Sautéed Peas and Carrots recipe

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