April Recipe: Spring Spiced Steak, Snap Peas, and Mashed Carrots

April Recipe: Spring Spiced Steak, Snap Peas, and Mashed Carrots

Spring Spiced Steak, Snap Peas, and Mashed Carrots

Steak, peas, and carrots are a familiar trio, and usually not very exciting. Here, each element is transformed: a smoky spice rub on seared flank steak, crispy snap peas brightened with rice vinegar, and a silky carrot mash. Chop the carrots to about 1/4-in pieces so they cook through evenly, otherwise the mash may have a few lumps. The grain of the meat refers to the direction of the muscle fibers (in flank steak, they run lengthwise). Cut across the grain, or across the width of the steak, to break up the fibers for slices that are tender, not tough. 


2 cups water
2 cups finely chopped carrot
2 Tbsp unsalted butter
1 Tbsp light sour cream
3/4 tsp salt, divided
1 tsp garlic, powder
1 tsp paprika
3/4 tsp black pepper, divided
1 lb flank steak
1 Tbsp olive oil, divided
1 (12-oz) pkg. frozen steam-in-bag sugar snap peas
1 Tbsp unseasoned rice vinegar 


1. Bring 2 cups water and carrots to a boil in a medium saucepan over medium-high. Cover and cook 15 minutes or until tender; drain. Place carrots in a bowl with butter, sour cream, and 1/4 tsp salt; mash with a fork until almost smooth.
2. Combine remaining 1/2 tsp salt, garlic powder, paprika, and 1/2 tsp pepper in a small bowl; rub over steak. Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high. Add steak to pan; cook 5 minutes on each side. Let stand 5 minutes. Cut across the grain into slices.
3. Cook snap peas according to package directions. Add remaining 1 1/2 tsp oil and snap peas to pan; cook 3 minutes or until lightly browned, stirring frequently. Stir in remaining 1/4 tsp pepper and vinegar. Serve snap peas with carrot mash and steak. 

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