Steak and Roasted Carrots with Red Curry Butter

This weeknight-ready dinner leans on bold flavors and smart shortcuts—think deeply caramelized carrots and shallots, spice-rubbed Denver steaks and a quick red curry butter that melts over everything. Perfect for when you want something impressive, colorful and fast.

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Step 1

Preheat the oven to 450 degrees F. Toss the carrots and shallots with 5 teaspoons vegetable oil, the coriander, red pepper flakes, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Drizzle with 1 tablespoon honey, then toss again. Roast, tossing halfway through, until the vegetables are tender and caramelized around the edges, 25 to 30 minutes.

Step 2

Meanwhile, pat the steaks dry and season with salt and pepper. Mix together 2 teaspoons curry paste, 1 teaspoon vegetable oil and the remaining 1/2 teaspoon honey. Rub all over the steak; let stand 10 minutes. Mix together the butter, the remaining 2 teaspoons curry paste, the lime zest and a pinch each of salt and pepper in a small bowl.

Step 3

Heat a large skillet over medium-high heat and add the remaining 1 tablespoon oil. Add the steaks and cook, turning occasionally, until browned all over, 8 to 12 minutes for medium-rare, depending on the thickness. Transfer to a plate and spread half of the curry butter on top; let rest at least 5 minutes, then thinly slice against the grain.

Step 4

When the roasted vegetables are done, add the remaining curry butter and toss. Sprinkle with the parsley and serve with the steaks.

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