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1
Walnuts: Preheat the oven to 350F Spread walnuts in one layer on ungreased shallow baking pan.
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2
Bake for 7 to 10 minutes, stirring occasionally, until golden.
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3
Set aside.
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4
When the walnuts have cooled, break them up roughly with your hands.
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5
In a small bowl, combine the olive oil, walnuts, parsley, lemon zest and juice.
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6
Set aside.
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7
Carrots: Place the peeled carrots on a flat surface and cut them into 1-inch rounds.
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8
Cut the thicker pieces in half lengthwise.
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9
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.
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10
Season with salt and add the brown sugar.
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11
Reduce heat to medium and simmer the carrots for 1 minute.
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12
Add the white wine and continue cooking until the carrots are tender when pierced with the tip of a knife, about 15 to 20 minutes.
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13
The wine will evaporate during cooking.
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14
Add a little water to the skillet to finish the cooking process, if needed.
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15
Steak: While carrots are cooking, heat canola oil in a large cast iron skillet.
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16
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.
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17
Cook over high heat, 3-4 minutes, on each side.
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18
Remove the steak and allow it to rest on a flat surface, 10 minutes.
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19
I count 8-10 minutes for medium rare, depending on thickness.
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20
If you like your steak a little more cooked, leave it in the pan a few minutes longer on each side.
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21
Slice the steak and arrange on a platter with the carrots (and cooking liquid) underneath.
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22
Top with the walnut mixture.
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23
Serve immediately.
