Lemon - pepper steak and carrots
Lemon-Pepper Steak and Carrots Recipe
Introduction
Lemon-pepper steak and carrots is a delicious and nutritious dish that combines the flavors of tangy lemon and zesty pepper with tender steak and crisp carrots. This recipe is perfect for a quick and easy weeknight meal that the whole family will love.
History
This recipe is a modern twist on a classic steak and vegetable dish. The combination of lemon and pepper adds a refreshing and flavorful element to the traditional flavors of steak and carrots.
Ingredients
How to prepare
- Cut carrots into slices that are 0.25 inches thick.
- In a saucepan that holds 2 qt (1.89 liters) of liquid, heat the carrots in 1 inch of water over high heat until boiling.
- Reduce the heat to low, cover the saucepan, and simmer for 10 to 15 minutes, or until the carrots are tender-crisp.
- Meanwhile, on a cutting board, use a meat mallet or the dull edge of a French knife to pound each steak until it is 0.25 inches thick.
- Cut each steak in half crosswise.
- On a sheet of waxed paper, mix together the bread crumbs, lemon seasoning, and flour until well blended.
- Coat each steak well with the crumb mixture.
- In a skillet that is 12 inches in diameter, heat the salad oil over medium heat.
- Cook 4 pieces of steak at a time in the hot oil, until they are well browned on each side. This should take about 4 minutes.
- Remove the steaks from the skillet and place them on a warm platter.
- Drain the carrots and place them on the platter with the steaks.
Variations
- Try using chicken or pork instead of steak.
- Add some garlic or herbs to the bread crumb mixture for extra flavor.
- Use different vegetables, such as broccoli or green beans, in place of the carrots.
Cooking Tips & Tricks
Pound the steak to an even thickness to ensure even cooking.
- Use fresh lemon juice for the best flavor.
- Be sure to coat the steak well with the bread crumb mixture for a crispy crust.
- Cook the steak in batches to avoid overcrowding the skillet.
Serving Suggestions
Serve the lemon-pepper steak and carrots with a side of mashed potatoes or a green salad for a complete meal.
Cooking Techniques
Simmer the carrots until tender-crisp to retain their bright color and crisp texture.
- Brown the steak in a hot skillet to create a crispy crust.
Ingredient Substitutions
Use panko breadcrumbs instead of dried bread crumbs.
- Substitute olive oil for salad oil.
Make Ahead Tips
Prepare the bread crumb mixture and pound the steak ahead of time to save time on busy weeknights.
Presentation Ideas
Arrange the steak and carrots on a platter and garnish with fresh herbs or lemon slices for a beautiful presentation.
Pairing Recommendations
Pair this dish with a glass of red wine, such as a Cabernet Sauvignon, for a perfect pairing.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
Approximately 400 calories per serving
Carbohydrates
Carrots: 12g per serving
Bread crumbs: 8g per serving
Flour: 6g per serving
Fats
Salad oil: 14g per serving
Proteins
Steak: 24g per serving
Vitamins and minerals
Carrots are a great source of vitamin A, vitamin K, and potassium.
Alergens
This recipe contains wheat from the bread crumbs and flour.
Summary
This dish is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for dinner.
Summary
Lemon-pepper steak and carrots is a flavorful and nutritious dish that is perfect for a quick and easy weeknight meal. With a crispy crust on the steak and tender-crisp carrots, this dish is sure to become a family favorite.
How did I get this recipe?
I remember the excitement that washed over me when I first saw this recipe. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins, who was known for her incredible cooking skills. As soon as I walked into her kitchen, I could smell the delicious aroma of lemon and pepper wafting through the air.
Mrs. Jenkins greeted me with a warm smile and a hug, and then she handed me a piece of paper with her famous lemon-pepper steak and carrots recipe written on it. I was thrilled beyond words. I had always admired Mrs. Jenkins' cooking, and now she was sharing one of her coveted recipes with me.
As I read through the recipe, Mrs. Jenkins explained to me how she had learned to make this dish from her own grandmother many years ago. She told me stories of how her grandmother would spend hours in the kitchen, meticulously preparing each ingredient with love and care. Mrs. Jenkins said that she had carried on this tradition, and now it was my turn to do the same.
I couldn't wait to get started. The recipe called for a juicy cut of steak, fresh carrots, zesty lemon juice, and a generous amount of cracked black pepper. It was a simple yet elegant dish that was sure to impress even the most discerning of guests.
I went home that day with a heart full of joy and a stomach full of anticipation. I gathered all the ingredients and set to work in my own kitchen, following Mrs. Jenkins' instructions to the letter. I seared the steak to perfection, sautéed the carrots until they were tender and caramelized, and drizzled the whole dish with a generous amount of lemon juice and cracked black pepper.
The aroma that filled my kitchen was intoxicating. The lemon and pepper mingled together in a symphony of flavors that danced on my taste buds. I couldn't wait to dig in and savor every bite.
When my family sat down to dinner that evening, they were greeted with a feast fit for a king. The lemon-pepper steak and carrots were a hit, and my loved ones couldn't stop raving about how delicious it was. I beamed with pride, knowing that I had successfully recreated Mrs. Jenkins' masterpiece in my own kitchen.
From that day on, lemon-pepper steak and carrots became a staple in my cooking repertoire. I made it for special occasions, family dinners, and even just for myself when I needed a comforting and satisfying meal. Each time I prepared it, I thought of Mrs. Jenkins and the special bond we shared over our love of food and cooking.
As the years passed, I continued to hone my skills in the kitchen, learning new recipes and techniques from a variety of sources. But the lemon-pepper steak and carrots recipe always held a special place in my heart. It was a reminder of the day I learned to make it from Mrs. Jenkins, a dear friend who had passed on her culinary wisdom to me with love and generosity.
Now, as I pass this recipe on to you, my dear grandchild, I hope that you will carry on the tradition of cooking with passion and joy. May this dish bring you as much happiness and satisfaction as it has brought me over the years. And remember, the secret ingredient in any recipe is always love.