Seared Strip Steaks with Sweet-and-Sour Carrots, Whipped Chevre

Published by Chris Morocco in


4 ounces fresh goat cheese
1/3 cup milk
1 pound small carrots
1/4 cup red wine vinegar
2 tablespoons unsalted butter
2 tablespoons honey
Kosher salt and black pepper
1 tablespoon olive oil
2 strip steaks (1 inch thick)
Chopped chives, for serving


  1. Whisk together the goat cheese and milk until smooth in a medium bowl.
  2. Combine the carrots, vinegar, butter, honey, 3/4 cup water, and 1/4 teaspoon each salt and pepper in a large skillet. Cook, covered, over medium-high heat until crisp-tender, 8 to 10 minutes. Uncover and cook, stirring occasionally, until all the liquid has evaporated and the carrots begin to caramelize, 2 to 3 minutes. Remove from heat, add 1 tablespoon water, and toss until the carrots are coated with the glaze.
  3. Meanwhile, heat the oil in a separate large skillet over medium-high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 4 minutes per side for medium-rare. Let rest for 5 minutes; thinly slice against the grain.

Serve the steak with the carrots and the whipped goat cheese, sprinkled with the chives.