Make sure your pan is hot enough for a beautiful sear and resist the urge to touch the steaks those first few minutes. Cook, relax, and enjoy!
What you'll need:
1 lb carrots
½ oz cilantro
¼ cup roasted salted cashews
2 Tbsp apple cider vinegar
¼ cup golden raisins
1 tsp sumac
7 oz 2% Greek yogurt
2 7-oz sirloin filets
1 tsp ground cumin
freshly ground black pepper
rimmed baking sheet
1. Prep ingredients
Preheat oven to 425ºF. Wash carrots well to remove any grit (no need to peel) and halve lengthwise if thick. Remove thicker stems from cilantro and coarsely chop cashews.
Toss carrots with 1 tablespoon oil on a rimmed baking sheet and season with salt and pepper. Roast, tossing once, until carrots are tender, about 20 minutes.
Place vinegar, raisins, and sumac in a small pot and bring to a simmer over medium heat. Remove from heat and let sit while carrots roast.
Finish carrots & prepare yogurt
Remove carrots from oven and add raisin mixture and cashews to the baking sheet. To a small bowl, add yogurt and 1 tablespoon water, season with salt and pepper, and stir to combine.
Heat 1 tablespoon oil in a medium skillet over medium-high. Rub steaks all over with cumin and season with salt and pepper. Cook until deeply brown, 3–4 minutes per side for medium-rare. Transfer steak to a board to rest for a few minutes.
Slice steak and serve alongside carrots, raisins, and cashews. Top with cilantro sprigs and serve with yogurt on the side.
See what else is cooking this week!