This combination of seared skirt steak on top of carrots with a spicy dressing has appeared on my menu wall too many times to count because it is so darn tasty and convenient on a busy weeknight.
There are three simple elements for this dinner, and I love that you can pick this apart and use just one component of this dish to make another meal. The three parts of this meal are the steak, the chimichurri, and the carrot hash. These are independently awesome, but put them together and you have an out of this world dinner that no one would believe took you just thirty minutes to pull together.
I was extremely hesitant the first time I cooked the carrots as the start veggie in a meal. I like them, I just don't love them - but this recipe converted me.
I chose to sear a skinless skirt steak, but any cut of beef or even chicken would work beautifully. Chimichurri is a South American sauce made with herbs, garlic, and oil. The chimichurri in this recipe is unique because I added honey, apple cider vinegar, and cayenne pepper. These three ingredients are the secret to making the chimichurri pop on top of the steak and carrots.
Ingredients(makes two servings)
Olive oil (I like California Olive Ranch evoo)
3 tablespoons water
1 onion, diced