"The richness of walnuts and the distinctive, pleasantly bitter taste of the skin go perfectly with the steak. I use Hanger steak but like this equally with skirt steak. I have even used these carrots and walnuts on top of braised short ribs for an even simpler and homier holiday dish. If you have ever tried nut oils, substitute the tablespoon of olive oil with the walnuts for walnut or hazelnut oil. Delicious. You can also make this with a more expensive cut of beef like Prime Rib, for instance." — Alex Guarnaschelli
2 ouncesFisher® Walnut Halves, about ½ cup
1 tablespoon olive oil
2 tablespoons chopped parsley
1/4 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
3/4 pound carrots, ends trimmed and each one thoroughly peeled
2 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 cup light brown sugar
1/2 cup white wine
water (if needed)
2 tablespoons canola oil
1 hangar steak, skirt steak or flank steak, trimmed of any sinew, about 1 1/4 pounds
1/4 teaspoon salt
Walnuts: Preheat the oven to 350°F. Spread walnuts in one layer on ungreased shallow baking pan. Bake for 7 to 10 minutes, stirring occasionally, until golden. Set aside. When the walnuts have cooled, break them up roughly with your hands.
In a small bowl, combine the olive oil, walnuts, parsley, lemon zest and juice. Set aside.
Carrots: Place the peeled carrots on a flat surface and cut them into 1-inch rounds. Cut the thicker pieces in half lengthwise. Heat butter in a large skillet over high heat until it melts and starts to brown, add the carrots and stir to coat with the butter. Season with salt and add the brown sugar.
Reduce heat to medium and simmer the carrots for 1 minute. Add the white wine and continue cooking until the carrots are tender when pierced with the tip of a knife, about 15 to 20 minutes. The wine will evaporate during cooking. Add a little water to the skillet to finish the cooking process, if needed.
Steak: While carrots are cooking, heat canola oil in a large cast iron skillet. When it begins to smoke lightly, season the steak with salt and use a pair of metal tongs to carefully place the steak in the hot oil. Cook over high heat, 3-4 minutes, on each side. Remove the steak and allow it to “rest” on a flat surface, 10 minutes. I count 8-10 minutes for medium rare, depending on thickness. If you like your steak a little more cooked, leave it in the pan a few minutes longer on each side. Slice the steak and arrange on a platter with the carrots (and cooking liquid) underneath. Top with the walnut mixture. Serve immediately.