Steak with Pasta and Carrots

Okay, I'll be honest, I wasn't really paying the most attention to cooking this dish. I was running late for an event and simultaneously trying to cook and get ready (shower and everything) so I may have fudged some of the things.

Steak with Pasta and Carrots

First, the night before I marinated my steak (don't ask me what cut it is, I went for something thin and inexpensive at the supermarket) using the best steak marinade in existence. However, I didn't quite measure out the ingredients, just kind of eyeballed it and called it a day. Don't. I ended up adding entirely too much Worcestershire sauce and turned my steak a disgusting brown color. It also didn't taste like much else. So moral of the story: be cautious with the Worcestershire sauce - that stuff is potent.

I cranked the heat on the skillet, and then seared both sides of my steak, cooking on 2 minutes on each side. Honestly, this is probably good enough, since the meat was only about an inch thick. But then I threw it in the oven while I showered, and added some carrots to roast as well. The carrots were cut into half inch thick rods (for lack of a better term) and coated with salt, pepper, a little herb seasoning and olive oil. They baked in the oven at 350ºC for about 10 minutes. I whipped up some simple pasta, dressing it with a sauce made from the drippings left in the pan from the steak and some cream. And bam, a new homemade meal in less than 20 minutes! I ended up making my steak well-done and my carrots a little undercooked, but at least it was still edible! I made another piece of steak done in the same marinade the next night and only seared it on the skillet and it was pretty kick-ass!