This easy steak dish is formal enough for a date night or Sunday dinner without taking up too much time or using too many ingredients. The steaks get a nice crust without getting too done (We cooked ours to medium rare) while the gremolata and carrots add crunch and earthiness. Searing steaks and cooking them in the oven are a great way to lock in flavor, especially if you don’t have a grill or grill pan. Flipping the steaks every two minutes or sell helps them hold in their juices and create a nice crispy char on the outside without overcooking the middle. The ingredients should be easy to find, but don’t sweat if you can’t locate rainbow carrots or carrots with tops. Doubling the parsley will give the gremolata the same effect.