Herb-Rubbed New York Strip with Sautéed Peas and Carrots

Ingredients

• 6  baby carrots halved lengthwise
• 0.5 teaspoon pepper black divided
• 1 teaspoon canola oil 
• 2 teaspoons thyme sprigs fresh chopped
• 2 teaspoons oregano fresh chopped
• 1.5 cups peas green frozen
• 4 servings potatoes 
• 0.4 teaspoon salt divided
• 16 ounce steaks trimmed
• 3 slices thick-cut bacon 
• 2 teaspoons butter unsalted
• 0.8 cup water 

Equipment

• frying pan
• paper towels
• slotted spoon

Directions

1. Sprinkle steaks with thyme, chopped oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; press mixture into steaks. Melt butter in a large skillet over medium-high heat.
2. Add oil to pan; swirl.
3. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness.
4. Let stand 5 minutes; cut across the grain into thin slices.
5. Combine 3/4 cup water and carrots in a large skillet over medium-high heat. Cover and bring to a boil. Cook 6 minutes or until carrots are tender.
6. Remove carrots from pan. Wipe pan with a paper towel. Return pan to medium-high heat.
7. Add bacon to pan; cook 4 minutes or until crisp.
8. Remove bacon from pan with a slotted spoon; crumble.
9. Add carrots to drippings in pan; saut 1 1/2 minutes.
10. Add peas; saut 2 minutes or until heated.
11. Sprinkle with remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, and crumbled bacon.
12. Serve vegetables with steak; garnish with oregano leaves, if desired.