Name: Roasted Carrots and Grilled Steaks with Curry Dressing
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 beef striploin steaks, each 1 inch (2.5 cm) thick; 2 shallots, finely chopped; 1/4 cup (60 ml) olive oil; 2 tsp curry powder; 4 tsp (20 ml) lime or lemon juice; 2 tsp (10 ml) honey; 1 1/2 lb (675 g) carrots with tops, scrubbed; 2 tbsp butter, diced; 1 cup (250 ml) labneh; 2 tbsp chives, finely chopped

Preparation

- Place the steaks on a plate. Season on both sides with salt and pepper. Oil the steaks. Let sit out at room temperature for 30 minutes.
- In a small pot over medium heat, cook the shallots in the oil for 5 minutes or until starting to brown. Add the curry powder and continue to cook for 30 seconds, stirring constantly with a wooden spoon. Remove from the heat. Add the lime juice and honey. Season with salt and pepper. Mix well. Transfer the curry dressing to a bowl and let cool.
- Preheat the grill, setting the burners to high. Oil the grate.
- On a work surface, cut the carrot tops down to 1 inch (2.5 cm) long.
- Place the carrots on a large sheet of foil. Top with the diced butter. Season with salt and pepper. Cover with a second sheet of foil and seal tightly into a packet (papillote), folding the sides over.
- Place the foil packet on one side of the grill. Close the lid and cook for 15 minutes or until the carrots are cooked, turning the packet over halfway through. At the same time, grill the steaks for 3 minutes on each side for rare or until the desired doneness is reached. Transfer to a clean plate and let rest for 5 minutes.
- On a work surface, slice the steaks. Spread the labneh out in a large serving dish. Top with the carrots. Garnish with the chives. Drizzle with half of the curry dressing. Serve with the sliced steaks and remaining dressing.

Roasted Carrots and Grilled Steaks with Curry Dressing

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Ingredients

Preparation

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To help you with this recipe

RICARDO Measuring Spoons Set