Roasted Garlic Steak and Spring Carrot Tacos

Looking for a new recipe to add to your weeknight dinner rotation? Look no

further. These steak and carrot tacos are so delicious and come together in just 25

minutes! With roasted carrots, plenty of veggie and creamy options for toppings,

protein packed from the steak, all wrapped in a little tortilla. These tacos are a

complete meal by themselves, making the question of what to make for dinner an

easily answered question.

1lb steak strips- skirt or flank work well here
1lb rainbow carrots, washed, halved and sliced lengthwise
3 tablespoons California Olive Ranch Roasted Garlic Chef’s Bottle, divided, plus more for serving
1 teaspoon cumin powder
1 teaspoon garlic powder
2 teaspoons salt, divided
1/4 teaspoon finely ground black pepper
6 small tortillas or 3 larger ones
Sour cream, fresh cilantro, shredded cheese, tomatoes and lime wedges for serving

Preheat oven to 450F.
Line or grease a baking tray.
Add sliced carrots, cumin powder, garlic powder 1 teaspoon salt, and 2 tablespoons California Olive Ranch Roasted Garlic Chef’s Oil to baking tray and toss well.
Roast carrots in the oven for 20 minutes, until carrots are tender and slightly caramelizing on the outside.
While carrots are cooking, heat a medium sized skillet over medium heat.
Add 1 tablespoon of California Olive Roasted Garlic Chef’s Bottle to skillet.
Add in slices of steak to skillet, season with remaining teaspoon of salt and 1/4 teaspoon ground black pepper.
Cook steak to desired doneness- with at least an internal temperature of 125F, flipping halfway through, for roughly 7 minutes.
When carrots have a minute left of cooking, add tortillas to oven to warm up.
Serve tacos immediately with sour cream, cilantro, lime wedges and an extra drizzle of California Olive Ranch’s Roasted Garlic Chef’s Bottle.