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

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   Serve the various and steak and sprinkle with chopped chives.

10. 10

    Adapted from the Real Simple magazine, September 2014.

No additional tips available.