Seared Steak with Roasted Carrots and Green Goddess Sauce
This dish combines the savory satisfaction of a beautifully seared steak, the natural sweetness of caramelized roasted carrots, and the herbaceous zing of a creamy, tangy green goddess sauce. Whether you’re hosting a dinner party or treating yourself to a gourmet night in, this meal offers a restaurant-quality experience at home.
For the steak, a good cut like ribeye, strip, or sirloin brings rich flavor and tender texture. When seared in a hot skillet and basted with garlic and fresh herbs, the steak develops a golden, crusty exterior that seals in its juiciness. After a quick rest, slicing it against the grain ensures every bite is tender and full of flavor.
The roasted carrots add the perfect contrast, both in color and taste. Tossed with olive oil, smoked paprika, and garlic powder, they become caramelized and slightly smoky in the oven. A drizzle of honey or maple syrup takes their natural sweetness up a notch, creating a side dish that’s simple and delicious.
Then there’s the green goddess sauce—the unique twist from the regular steak and veggies. Made with creamy Greek yogurt, fresh parsley, cilantro, and chives, it’s bright, tangy, and loaded with herby goodness. A splash of lemon juice and a hint of garlic bring everything together for a sauce that complements both the steak and carrots.
While this dish is perfectly complete on its own, you can pair it with a few extras to make it even more special. A simple arugula salad with lemon vinaigrette complements the richness of the steak and sauce. Crusty bread is always welcome for scooping up extra green goddess sauce. And if you’re in the mood for something heartier, add a side of garlic mashed potatoes or wild rice pilaf.
Seared Steak with Roasted Carrots and Green Goddess Sauce is the perfect mix of rich and fresh, hearty and light, bold and comforting. With just a few quality ingredients and a little care in the kitchen, you can whip up a dish that feels truly special.
Seared Steak with Roasted Carrots and Green Goddess Sauce
Ingredients
- 2 (10-12 oz) ribeye, strip, or sirloin steaks
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 garlic cloves, smashed
- 2 sprigs fresh rosemary or thyme (optional)
- 1 lb carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- 1 tsp honey or maple syrup (optional, for extra caramelization)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 cup Greek yogurt
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 2 tbsp fresh chives
- 1 garlic clove
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F.
- Toss the carrots with olive oil, smoked paprika, garlic powder, honey (if using), salt, and pepper.
- Spread the carrots on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until tender and caramelized around the edges.
- Combine Greek yogurt, parsley, cilantro, chives, garlic, lemon juice, and olive oil in a blender or food processor. Blend until smooth.
- Season with salt and pepper. Chill until ready to serve.
- Pat the steaks dry with paper towels and season generously with salt and pepper.
- Heat a cast-iron skillet or heavy-bottomed pan over high heat until very hot. Add olive oil to the pan.
- Sear the steaks for 3-4 minutes per side for medium-rare, or cook to your preferred doneness. Add garlic cloves and rosemary/thyme during the last minute of cooking, basting the steak with the infused oil.
- Remove the steaks from the pan and let them rest for 5 minutes before slicing.
- Add a large dollop of the green goddess sauce to the plates and top with the roasted carrots.
- Slice the steak against the grain and place it alongside the carrots and sauce. Serve immediately and enjoy!
