Herb-Rubbed New York Strip with Sautéed Peas and Carrots

Name: Herb-Rubbed New York Strip with Sautéed Peas and Carrots
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; .38 teaspoon salt, divided; ½ teaspoon black pepper, divided; 2 teaspoons unsalted butter; 1 teaspoon canola oil; ¾ cup water; 6 baby carrots, halved lengthwise; 3 center-cut bacon slices; 1 ½ cups frozen green peas; Oregano leaves (optional); Roasted Potato Wedges

3 Ratings
3 Reviews

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.

By Adam Hickman

Recipe by Cooking Light October 2013

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Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary test

Yield:

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

Nutrition Info

Directions

Step 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.

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Step 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.

Chef's Notes

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.

Nutrition Facts

Per Serving:

306 calories; fat 17g; saturated fat 7g; mono fat 6.7g; poly fat 0.9g; protein 28.7g; carbohydrates 8.5g; fiber 2.8g; cholesterol 78mg; iron 3mg; sodium 456mg; calcium 28mg.

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daneanp

04/08/2014

Just ok. We are spoiled with our Traeger and aren't as interested in pan-fried steaks anymore. The meat seemed kind of tough. Liked the herb rub though.

TessaMBajema

11/03/2013

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!

bendercath

10/25/2013

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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Herb-Rubbed New York Strip with Sautéed Peas and Carrots

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (3)

All Reviews for Herb-Rubbed New York Strip with Sautéed Peas and Carrots

Account

Herb-Rubbed New York Strip with Sautéed Peas and Carrots

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (3)

All Reviews for Herb-Rubbed New York Strip with Saut&eacute;ed Peas and Carrots

All Reviews for Herb-Rubbed New York Strip with Sautéed Peas and Carrots