Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

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.