20 minute seared strip steak with sweet-and-sour carrots

Combine carrots, vinegar, coconut oil, honey Az cup water and Az tsp each salt and pepper in a large skillet.

Cook, covered, over medium-high heat until crisp-tender, 8 - 10 minutes.

Uncover and cook, stirring occasionally, until all the liquid had evaporated and the various begin to caramelize, 2 - 3 minutes.

Remove from heat, add 1 Tbsp water, and toss until carrots are coated with the glaze.

Meanwhile, heat the oil in a large skillet over medium-high heat.

Season the steaks with A tsp each of salt and pepper.

Cook until an instant-read thermometer inserted into the thickest steak registers 130A F, 2 - 4 minutes per side for medium-rare.

Let rest for 5 minutes; thinly slice against the grain.

Serve the various and steak and sprinkle with chopped chives.

Adapted from the Real Simple magazine, September 2014.