Strip Steak With Carrots, Red Peppers, Onions, and Garlic

Ingredients

• 1 ½ pounds carrots, cut into 3-inch pieces and halved or lengthwise if large or baby cut carrots
  
• 1 red pepper cut into 1/2 -inch pieces lengthwise
• 2 red onions, cut into 1/2-inch wedges
  
• 8 cloves garlic, unpeeled
  
• 2 sprigs oregano, plus leaves for serving
  
• ¼ cup plus 2 teaspoons olive oil
  
• kosher salt and black pepper
  
• 1 teaspoon ground coriander
  
• ½ teaspoon ground cinnamon
  
• ¼ teaspoon cayenne pepper
  
• 4 strip steaks (1/2 inch thick; about 1 1/2 pounds total)
  

Directions

1. Heat oven to 450° F. Toss the carrots, onions, garlic, and oregano with ¼ cup of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet. Roast, tossing once, until tender, 25 to 30 minutes; discard the oregano stems.
   
2. Meanwhile, mix together the coriander, cinnamon, cayenne, and ½ teaspoon salt in a small bowl.
   
3. Heat the remaining 2 teaspoons of oil in a large skillet over medium-high heat. Season the steak with the spice mixture. Cook, in 2 batches, until an instant-read thermometer inserted into the center of each steak registers 130º F, 2 to 3 minutes per side for medium-rare.
   
4. Serve the steak with the vegetables and sprinkle with the oregano leaves.