Harissa-Butter Steak with Carrots

Five ingredients, full of flavor.

By Tina MartinezPublished: Feb 9, 2024

mike garten

With just five ingredients, this easy, colorful dinner hits all the right flavor notes. The simple combo of butter and harissa instantly upgrades roasted carrots and steak, providing richness with a subtle kick.

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Yields:: 4 serving(s)
Total Time:: 50 mins
Cal/Serv:: 448

Ingredients

1 3/4 lb.
rainbow carrots, peeled and halved crosswise, thick ends halved lengthwise (or quartered if very thick)
2 tbsp.
olive oil, divided
1 tsp.
coriander seeds, crushed
Kosher salt and pepper
1 tbsp.
honey
1
large hanger steak (1 to 1 1/4 lbs; trimmed)
2 tbsp.
unsalted butter, at room temp
3/4 tsp.
mild harissa

Directions

1. Step 1Place large rimmed baking sheet in oven and heat oven to 425°F. In large bowl, toss carrots with 1 tablespoon oil, coriander seeds, and 1/4 teaspoon each salt and pepper.
2. Step 2Carefully arrange carrot mixture on preheated baking sheet and roast until golden brown and tender, 20 to 28 minutes, depending on thickness of carrots. Immediately drizzle with honey and toss to combine.
3. Step 3While carrots roast, heat 1 tablespoon oil in large cast-iron skillet on medium-high. Season steak with 1/2 teaspoon each salt and pepper, then cook to desired doneness, 2 to 4 minutes on all sides for medium-rare. Transfer to cutting board and let rest at least 5 minutes before slicing.
4. Step 4In small bowl, mash butter with harissa and a pinch each of salt and pepper. Serve roasted carrots with steak topped with harissa butter.

NUTRITIONAL INFORMATION (per serving): About 448 calories, 27 g fat (9.5 g saturated), 110 mg cholesterol, 600 mg sodium, 21 g carbohydrate, 5 g fiber, 15.5 g sugar (4.5 g added sugar), 32 g protein

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