Total: 25 mins Yield: 4 servings Cal/Serv: 635
• 1 c. packed cilantro
• 1 c. packed flat-leaf parsley, plus more for serving
• 1 tsp. smoked paprika
• 1 large clove garlic
• 1/2 c. plus 1 tbsp olive oil
• 1 tsp. lemon zest plus 2 tbsp lemon juice (from 1 lemon)
• Kosher salt and pepper
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. ground cinnamon
• 1 1/2 lb. sirloin steak, cut into 4 pieces
• 1 lb. small carrots, scrubbed, halved lengthwise if thick
• 1 oz. feta, crumbled
1. Heat VENTRAY Electric Grill to medium.
2. Puree cilantro, parsley, paprika, garlic, 1/2 cup oil, lemon zest and juice, and 1/4 teaspoon each salt and pepper in VENTRAY Blender. Transfer to a small bowl.
3. Combine cumin, coriander, and cinnamon with 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
4. Rub the mixture all over the steak.
5. Rub carrots with the remaining tablespoon oil and season with 1/4 teaspoon of each salt and pepper.
6. Grill steak and carrots, covered, until carrots are tender and steak is medium-rare, 3 to 5 minutes per side.
7. Transfer steak to cutting board and let rest 5 minutes before slicing.
8. Transfer carrots to the platter, drizzle with 1/4 cup sauce, and sprinkle with feta and parsley.
9. Enjoy.
