Seared Hanger Steak With Brown Sugar Carrots and Walnuts - Fisher Walnut Halves

Method

• Walnuts: Preheat the oven to 350F 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.