What I Eat

Steak and Potarrots

Serves: 4

2 New York Strip steaks that are about the same size
salt, to taste
onion powder, to taste
garlic powder, to taste
paprika, to taste
1 large or 2 small russet potatoes
3 carrots
1 tablespoon vegetable oil
½ cup water
2 tablespoons butter, cut into small pieces
1/8 teaspoon pepper
10 blades chives
¼ cup shredded Parmesan, Asiago, and Romano cheese

Place steaks on a broiler pan. Sprinkle with salt, onion powder, garlic powder, and paprika. Place in the oven and broil on high, flipping occasionally, until done. (I like mine well done, so there is no pink in the center.) While the steak is in the oven, wash and peel carrots and potatoes. Cut into matchstick strips. Put 1 tablespoon vegetable oil in a large nonstick skillet and heat on medium-high heat for one minute. Add the carrots and potatoes and cook, stirring for one minute. Stir in water. Cover and steam shaking the pan occasionally for 6 minutes or until the water has evaporated. If the carrots and potatoes aren’t soft, add more water and continue cooking. If there is still water in the skillet when the carrots and potatoes are soft, drain the water out of the skillet. Stir in butter and pepper. When the butter has melted, sprinkle with chives and cheese and stir until combined. Have with a glass of water.


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