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Recipe Review: Steak with Roasted Carrots and Onions


Hey ya'll!

We're experiencing rapidly dopping temps around here (lows in the 20's and 30's?!) so I'm switching up my dinner menus to meals that are hearty and warm....and encourage red wine drinking, not that I need any encouragement but I feel better when the guys help me finish my nightly bottle.

On Monday, I pulled together this recipe from Real Simple:

image and recipe via 

I'm not sure why, but I wasn't planning to blog this dinner, just whip it up and serve it, so I didn't take any photos....but it was so good, I just had to tell ya'll about it.

The veggies were only roasted in olive oil, salt and pepper but the guys thought they were roasted in brown sugar and butter!

Roasted Carrots and Onions
1 1/2 pounds carrots, peeled, cut length wise
2 small red onions, quartered, root end left intact
Olive Oil, Salt and Pepper

Roast veggies at 425 degrees until tender, turning once

My notes on the veggies:
The recipe calls for a specific measurement of olive oil and salt and pepper...I, of course, didn't bother with that and just eye balled it
I added more olive oil, salt and pepper when I flipped the veggies half way through
I ended up letting the veggies roast a bit longer than the recipe called for. I think I may have let them go 10 more minutes, but checked them frequently.

We bought the Trader Joe's balsamic glaze a few trips back and at the last minute, Mark and I drizzled it on our roasted veggies....it.was.heaven. Buy this and keep it in your kitchen. Trust me.




My notes on the Steak and White Wine Dijon Sauce:
The sauce for the steak is basically deglazing the pan with white wine, adding in dijon mustard and letting it thicken up. My sauce never thickened and the boys were hovering, so I just let it go. The sauce I did make didn't have much taste and honestly, the steak was great without it!

This recipe takes maybe 30 minutes max to come together - and that's including the roasting time for the veggies. The cut of meat is really reasonably priced and we had enough for both guys to take left overs for lunch the next day (I made a quick batch of white rice to add some carbs to the meal and bulk it up...and because I think carbs are mandatory at every meal. Don't judge.).

Make this, ya'll!


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Stephanie | Olive and Tate |
7 Comments
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7 comments:

  1. Going on next week's dinner menu - thanks!

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  2. Also, just started a TJ grocery list and the balsamic glaze was definitely just added.

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  3. This looks so good. I haven't had a good steak in so looong. I hate when my kids hover. And by hover I mean grabs onto my legs and screams. (I have 1 year old twins who haven't figured out that when they're holding onto my legs, I can't cook, therefore it's delaying their dinner even longer...)

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  4. Definitely want to try this!! I've learned how to make my own balsamic glaze now too so that'll make it even better!

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  5. This looks delicious! Wish we had a TJ's close by--I need that glaze!!

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  6. The sweetness comes from the carrots I have heard. It was odd to me that people consider carrots a "sweetner." Man, that steak looks delicious! My husband and I have not mastered cooking steak at home!

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  7. This looks amazing! Definitely going to have to make this soon.

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