Steak with Roasted Carrots and Carrot Top Gremolata

This simple steak dish is formal enough for a date night or Sunday dinner without taking up too much time or using too many ingredients. Steaks turn out with a nice crust, not too fried (we cooked ours to medium roast), and gremolata and carrots give them a crispness and earthy taste. Roasting steaks and cooking them in the oven is a great way to preserve the flavor, especially if you don't have a grill or grill pan. By turning the steaks over every two minutes or selling them, you keep the juice in them and give them a nice crispy crust on the outside, without overcooking the middle. The ingredients should be easy to find, but don't worry if you can't find rainbow carrots or carrots with tops. If you add parsley twice, the gremolata will turn out just as delicious.
Preheat the oven to 375°F. Remove the tops from the carrots and set aside. Cut the larger carrot lengthwise in half. Place the carrots, lemon slices, 2 tablespoons of olive oil and 1/2 teaspoon of salt on a lined baking sheet. Arrange the lemon slices around the carrots. Cook in the preheated oven until the carrots are soft and the lemon slices are browned and crisp, 35 to 40 minutes. Remove from the oven and set aside.Dry the steaks and season with pepper and 1/4 teaspoon salt. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the steaks and cook, turning every 1-2 minutes, for a total of 8-12 minutes over medium heat (internal temperature about 145 ° F) or until desired browning. Transfer the steaks to a cutting board and leave for 10 minutes.Meanwhile, finely chop the fried lemon slices. Place the chopped lemon, parsley, remaining 6 tablespoons of oil, and 1/4 teaspoon of salt in a medium bowl. Arrange the remaining carrot tops in 3 cups; chop and add to the bowl. Stir in the mixture. Slice the steak and serve with the carrots and gremolata.