Seared Hanger Steak With Brown Sugar Carrots And Walnuts

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 ounces fisher® walnut halves, about 1/2 cup
• 1 tablespoon olive oil
• 2 tablespoons chopped parsley
• 1/4 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 3/4 lb carrot, ends trimmed and each one thoroughly peeled
• 2 tablespoons unsalted butter
• 1/4 teaspoon kosher salt
• 1/4 cup light brown sugar
• 1/2 cup
• water (if needed)
• 2 tablespoons canola oil
• 1 hanger steaks, skirt steak or 1 flank steak, trimmed of any sinew, about 1 1/4 pounds
• 1/4 teaspoon salt

Recipe

• 1 walnuts: preheat the oven to 350°f spread walnuts in one layer on ungreased shallow baking pan. bake for 7 to 10 minutes, stirring occasionally, until golden. set aside. when the walnuts have cooled, break them up roughly with your hands.
• 2 in a small bowl, combine the olive oil, walnuts, parsley, lemon zest and juice. set aside.
• 3 carrots: place the peeled carrots on a flat surface and cut them into 1-inch rounds. cut the thicker pieces in half lengthwise. heat butter in a large skillet over high heat until it melts and starts to brown, add the carrots and stir to coat with the butter. season with salt and add the brown sugar.
• 4 reduce heat to medium and simmer the carrots for 1 minute. add the and continue cooking until the carrots are tender when pierced with the tip of a knife, about 15 to 20 minutes. the will evaporate during cooking. add a little water to the skillet to finish the cooking process, if needed.
• 5 steak: while carrots are cooking, heat canola oil in a large cast iron skillet. when it begins to smoke lightly, season the steak with salt and use a pair of metal tongs to carefully place the steak in the hot oil. cook over high heat, 3-4 minutes, on each side. remove the steak and allow it to “rest” on a flat surface, 10 minutes. i count 8-10 minutes for medium rare, depending on thickness. if you like your steak a little more cooked, leave it in the pan a few minutes longer on each side. slice the steak and arrange on a platter with the carrots (and cooking liquid) underneath. top with the walnut mixture. serve immediately.