Danielle Occhiogrosso Daly
Grilled carrots add natural sweetness to this hearty steak dinner.
packed flat-leaf parsley, plus more for serving
plus 1 Tbsp olive oil
lemon zest plus 2 Tbsp lemon juice (from 1 lemon)
sirloin steak, cut into 4 pieces
small carrots, scrubbed, halved lengthwise if thick
- Heat grill to medium. In a blender, puree cilantro, parsley, paprika, garlic, 1/2 cup oil, lemon zest and juice, and 1/4 teaspoon each salt and pepper. Transfer to a small bowl.
- In a small bowl, combine cumin, coriander, and cinnamon with 1/4 teaspoon salt and 1/2 teaspoon pepper; rub all over steak. Rub carrots with remaining Tbsp oil and season with 1/4 teaspoon each salt and pepper.
- Grill steak and carrots, covered, until carrots are tender and steak is medium-rare, 3 to 5 minutes per side. Transfer steak to cutting board and let rest 5 minutes before slicing. Transfer carrots to platter, drizzle with ¼ cup sauce, and sprinkle with feta and parsley. Serve with steak and remaining sauce.
PER SERVING 635 CALORIES, 46 G FAT (11 G SATURATED), 41 G PROTEIN, 670 MG SODIUM, 14 G CARB, 5 G FIBER
COST PER SERVING $4.20