Steak, Roasted Carrots & Red Onion with Chimichurri Sauce

[Sincerely-Food-Chef]

Ingredients

• 10 medium carrots
• 2 cloves garlic
• 1 small bunch Italian (flat-leaf) parsley
• 2 medium red onions
• 1 ½ lb ribeye steak
• black pepper
• crushed red pepper
• extra virgin olive oil
• red wine vinegar
• salt
• virgin coconut oil

Instructions

1. Preheat oven to 450°F.
2. Peel and cut onions into 8 wedges. Transfer to a sheet pan. Wash and peel carrots. Slice into thirds crosswise, then halve or quarter lengthwise. Add to sheet.
   • 2 medium red onions
   • 10 medium carrots
3. Drizzle with oil and season with salt and pepper; toss to coat.
   • 2 tbsp extra virgin olive oil
   • ½ tsp salt
   • ¼ tsp black pepper
4. Arrange in a single layer and place in the oven. Roast, tossing once halfway through, until carrots are tender, 15-20 minutes.
5. Heat a skillet over medium-high heat.
6. Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Peel and mince garlic.
   • 1 small bunch Italian (flat-leaf) parsley
   • 2 cloves garlic
7. Coat bottom of skillet with oil. Season steak with salt and pepper. Add to skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.
   • 2 tbsp virgin coconut oil
   • 1 ½ lb ribeye steak
   • ¼ tsp salt
   • ¼ tsp black pepper
8. In a medium bowl, prepare sauce by whisking together parsley, garlic, oil, vinegar, salt, and pepper.
   • 6 tbsp extra virgin olive oil
   • 2 tbsp red wine vinegar
   • ¼ tsp salt
   • ¼ tsp black pepper
   • ¼ tsp crushed red pepper
9. To serve, place steak, carrots, and onion on a plate and drizzle with chimichurri sauce. Enjoy!