IN THE KIT
1 ozsteak seasoning
6 ozbeef base/Dijon/stock blend/apple cider vinegar
1 ozgarlic butter
1 ozbalsamic dressing
4 ozroasted red peppers
Salt & Pepper
Kitchen Items Needed
Rimmed baking sheet
Medium heavy skillet (preferably cast-iron)
Preheat oven to 450ºF with a rack in the upper third & place a rimmed baking sheet in oven to preheat;
Trim carrots, then cut on an angle into ½-inch thick slices;
Peel & finely chop shallot;
Empty stock base blend in small bowl, whisk so all ingredients are combined well;
Roughly chop roasted peppers;
Roughly chop walnuts.
On a baking sheet, toss carrots with a drizzle of olive oil, season with salt, pepper. Carefully spread into an even layer on preheated baking sheet. Roast on upper rack until carrots are browned & tender, 15–20 minutes.
Pat steaks dry; rub all over with 1 teaspoon oil, season with steak seasoning. Heat a medium heavy skillet (preferably cast-iron) over medium-high. Add ½ butter. Add steaks & cook until well browned & medium-rare, about 3 minutes per side (or longer if desired). Transfer to a cutting board to rest.
In a medium bowl, add spinach, roasted red peppers, dressing & ½ walnuts. Toss to combine.
Thinly slice steaks, if desired. Serve steaks with spinach salad, topping with remaining walnuts & caramelised carrots alongside. Reheat sauce, if necessary, then spoon over steaks. Enjoy!