Nutrition Facts

Instructions

• STEP 1

  Cut butter in small pieces, place in a small bowl, and set aside to soften.

  • ¼ cup butter, unsalted

• STEP 2

  Wash and dry the fresh produce.

  • 1 lemon
  • 1 small pkg fresh basil
  • 2 medium carrots
  • 2 (8 oz) pkg sugar snap peas

• STEP 3

  Zest lemon into the bowl with the butter. Cut lemon into wedges and set aside for serving.

• STEP 4

  Peel and mince garlic; add to the bowl with the butter.

  • 2 cloves garlic

• STEP 5

  Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; add to the bowl. Mash the butter, garlic, and basil together with the back of a spoon until smooth. Set the compound butter aside.

• STEP 6

  Preheat a large skillet over medium-high heat.

• STEP 7

  While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

  • 1 ½ lb striploin (New York strip) steak
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 8

  Once the skillet is hot, add butter and swirl to coat the bottom. Add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate, loosely cover with aluminum foil, and set aside to rest.

  • 1 tbsp butter, unsalted

• STEP 9

  While the steak is cooking, peel, trim, and slice carrots into thin rounds.

• STEP 10

  Peel and mince additional garlic.

  • 2 cloves garlic

• STEP 11

  Return the skillet to medium-high heat. Add more butter and swirl to coat the bottom. Add carrots, snap peas, salt, and pepper; stir-fry until veggies are fork-tender, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds more. Remove from heat.

  • 1 tbsp butter, unsalted
  • ½ tsp salt
  • ⅛ tsp black pepper

• STEP 12

  Thinly slice steak.

• STEP 13

  To serve, divide steak and veggies between plates. Top steak with compound butter and squeeze lemon over the veggies. Enjoy!