Seared Steak with Honey-Glazed Carrots and Steamed Broccoli

1.Remove steaks from the refrigerator and let them sit at room temperature for 15 minutes before cooking. Pat dry with paper towels and season both sides generously with salt and freshly ground black pepper.

2.Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering but not smoking.

3.Add the steaks to the skillet and sear without moving for 4 minutes to develop a golden-brown crust. Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or adjust time to your preferred doneness.

4.Remove steaks from the skillet and transfer to a plate. Tent loosely with foil and let rest for 5 minutes to allow juices to redistribute.

5.While steaks rest, prepare the honey-glazed carrots. In a medium skillet, heat 1 tablespoon of olive oil over medium heat.

6.Add the sliced carrots and sauté for 5 minutes, stirring occasionally, until they start to soften and develop a slight caramelization.

7.Add the unsalted butter, honey, and ground cinnamon (if using) to the carrots. Stir well to coat and cook for another 2-3 minutes until the carrots are tender and glazed with a shiny, sweet coating. Season with a pinch of salt and pepper to taste. Remove from heat and keep warm.

8.Meanwhile, steam the broccoli florets. Place the broccoli and 1/4 cup water in a medium saucepan fitted with a steamer basket or use a steaming insert.

9.Cover and steam over medium heat for 4-5 minutes until the broccoli is bright green and tender-crisp. Drain any excess water and season with salt and pepper.

10.To serve, arrange the rested steaks on plates alongside the honey-glazed carrots and steamed broccoli. Optionally, drizzle any resting juices from the steak over the meat for extra flavor.

11.Enjoy this balanced, flavorful meal that combines the savory richness of seared steak with the natural sweetness of honey-glazed carrots and the fresh crispness of steamed broccoli.