Go Back

Perfectly Sliced Steak with Roasted Baby Potatoes and Carrots

A gorgeous, restaurant-quality steak platter featuring juicy sliced beef, golden baby potatoes, and sweet charred carrots, all garnished with fresh chives.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Gourmet
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Meat
  • 1.5 lbs thick-cut steak sirloin, flank, or strip
  • 1 tbsp olive oil for searing
  • 3 tbsp unsalted butter
  • 3 cloves garlic smashed
The Vegetables
  • 1 lb baby potatoes washed
  • 1 lb baby carrots tops trimmed
  • 3 tbsp olive oil for roasting
  • 1 tbsp honey or maple syrup
Garnish & Seasoning
  • 1 bunch fresh chives finely chopped
  • to taste kosher salt
  • to taste black pepper freshly ground
  • to taste flaky sea salt like Maldon, for finishing

Equipment

  • Cast iron skillet
  • Baking sheet
  • Cutting board
  • Sharp carving knife

Method
 

  1. Bring steak to room temperature for 45 minutes. Preheat oven to 400°F (200°C).
  2. Toss baby potatoes with 1.5 tbsp olive oil, salt, and pepper. Toss carrots with 1.5 tbsp olive oil, honey, salt, and pepper.
  3. Roast vegetables on a lined baking sheet for 25-30 minutes until tender and caramelized.
  4. Pat the steak completely dry and season aggressively with kosher salt and black pepper.
  5. Heat a cast-iron skillet over medium-high heat with 1 tbsp olive oil. Sear steak for 3-4 minutes per side.
  6. Add butter and smashed garlic to the pan. Baste the steak with the melting butter for the last 2 minutes of cooking.
  7. Remove steak from the pan and let it rest on a cutting board for 10-15 minutes.
  8. Slice the steak against the grain and arrange on a large serving platter.
  9. Arrange the roasted potatoes and carrots around the sliced steak.
  10. Garnish everything generously with chopped fresh chives and flaky sea salt. Serve immediately.

Notes

Ensure you slice the meat against the grain for maximum tenderness. Leftovers can be stored in the fridge for up to 3 days and are excellent cold on sandwiches or salads.