Herb-Rubbed New York Strip With Sautéed Peas And Carrots

• 2 (8-ounce) New York strip steaks, trimmed
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh oregano
• 3/8 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 teaspoons unsalted butter
• 1 teaspoon canola oil
• 3/4 cup water
• 6 baby carrots, halved lengthwise
• 3 center-cut bacon slices
• 1 1/2 cups frozen green peas
• Oregano leaves (optional)

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. Add oil to pan; swirl. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut across the grain into thin slices.
2. 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. Remove carrots from pan. Wipe pan with a paper towel. Return pan to medium-high heat. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble. Add carrots to drippings in pan; saute 1 1/2 minutes. Add peas; saute 2 minutes or until heated. Sprinkle with remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, and crumbled bacon. Serve vegetables with steak; garnish with oregano leaves, if desired.
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thyme, fresh oregano, salt, black pepper, unsalted butter, canola oil, water, baby carrots, center, frozen green peas, oregano

Taken from www.myrecipes.com/recipe/new-york-strip (may not work)