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Pan Seared Sirloin with Chimichurri & Roasted Carrots

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Ingredients:

  • 1 Lb. Steak

  • 1/4 Cut Feta Cheese

  • 2 Tbs. Chimichurri

  • 3 Medium Carrots

  • 1 Clove Garlic, Finely chopped

  • 2 Tbsp. Butter

  • 1 Tbsp. Olive Oil

  • Salt

  • Pepper

Process:

  1. Preheat over to 400F

  2. Defrost steak; place in microwave and use proper setting, or allow steak to sit out on counter until thawed (allow for steak to get to room temperature)

  3. Cut the carrots in half, long ways; coat in olive oil and season with salt

  4. Place carrots on a sheet pan and place in the oven for 45 minutes, or until soft, and beginning to brown

  5. In a large skillet heat butter over medium heat, add garlic

  6. Season the steak with salt and pepper, and place in the hot skillet

  7. Let the steak brown for five minutes; flip and let the steak sit for another five minutes, or until browned

  8. Remove steak from the pan, and allow for the steak to rest for several minutes

  9. Top the steak with Feta cheese and Chimichurri

  10. Serve with roasted carrots