dinner · french
Sheet Pan Steak with Black Pepper-Dijon Sauce, Asparagus & Carrots
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Instructions
1
Set a rack in the middle of the oven and preheat it to 450 F (230 C).
2
While the oven heats, peel the carrots, halve them crosswise, then cut each piece lengthwise into 0.5-inch sticks on the cutting board.
3
Pile the carrot sticks onto one end of a large rimmed sheet pan and toss with oil, thyme, salt, and pepper.
4
Snap or trim the woody ends off the asparagus on the board.
5
Mince the garlic, finely chop the chives, then halve the lemon and cut one half into wedges.
6
Pat the steaks completely dry with paper towels and set them on a large plate.
7
Rub the steaks with oil, then season both sides with salt and press the cracked pepper firmly into the meat.
8
Once the oven reaches 450 F, roast the carrots 10 minutes until they start to soften and brown at the tips.
9
While the carrots roast, whisk the creme fraiche, Dijon, garlic, pepper, and salt in a small bowl, then squeeze in the uncut lemon half.
10
Pull out the pan, push the carrots tight to one end, then lay the asparagus along the other end.
11
Drizzle the asparagus with the remaining oil, season with salt and pepper, and roll the spears to coat.
12
Set the steaks in the open center of the pan and roast 6 minutes until the edges turn grey-brown and the pan hisses.
13
Flip the steaks with tongs and roast 6 to 8 minutes more, until the thickest part reads 125 F for medium-rare, 135 F for medium, or 145 F for medium-well, the USDA minimum.
14
Move the steaks to the cutting board and rest 5 minutes; the center climbs about 5 degrees as the juices settle.
15
While the steaks rest, toss the carrots and asparagus in the pan juices so they pick up the browned bits.
16
Slice the steaks across the grain into 0.5-inch strips, then stir the board juices into the pepper-Dijon sauce.
17
Plate the steak with the vegetables, spoon the sauce over the slices, and scatter the chives on top with the lemon wedges alongside.
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