Bison Sirloin Steak w/ Brown Sugared Carrots and….

Dinner Tonight: Bison Sirloin Steak w/ Brown Sugared Carrots, Salt Baked Potatoes, and Aunt Millie’s Hearth Whole Grain Bread.


It’s one of those meals where you want a lot of leftovers so you can have again the next day. This was too good, a big thank you to Alex Guarnaschelli of the Food Network for the Carrots and Potatoes recipes! Well I had a Bison Sirloin Steak, seasoned with McCormick Grinder Steakhouse Seasoning and pan fried in a 1/2 tablespoon of Extra Virgin Olive Oil (Medium Rare). As sides had Brown Sugared Carrots, Salt Baked Potatoes, and a slice of Aunt Millie’s Hearth Whole Grain Bread. If you were here and shared this meal you would want to become permanent members of the family! Anyway the recipes for the Carrots and Potatoes are listed down below, hope you enjoy them as much as I did.

Brown Sugared Carrots

Ingredients

* 2 tablespoons extra-virgin olive oil
* 1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish
* Kosher salt and freshly ground black pepper
* 2 tablespoons dark brown sugar, I used Splenda Brown Sugar (1Tbs)
* 1 tablespoon molasses
* 1/2 to 1 cup water
* 2 tablespoons butter, I used I Can’t Believe It’s Not Butter
* 1 sprig rosemary
In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.
After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to “rest” a little before serving.


Salt-Baked Potatoes

* 1 1/2 pounds small fingerling potatoes, washed and dried
* Pinch coarse sea salt
* 15 bay leaves
Directions
Preheat the oven to 375 degrees F.
Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.