Lemon-Pepper Steak and Carrots is a recipe that features steak that is seasoned with lemon pepper and then cooked to perfection. The steak is then served with carrots that have been cooked in the same pan. This is a simple, yet delicious, recipe that is perfect for a weeknight meal.
CUT CARROTS INTO 1/4 INCH THICK SLICES.
IN A 2 QUART SAUCE PAN OVER HIGHHEAT, IN 1 INCH WATER, HEAT CARROTS TO BOILING.
REDUCE HEAT TO LOW; COVER AND SIMMER 10 TO 15 MINUTES, UNTIL CARROTS ARE TENDER- CRISP.
MEANWHILE, ON A CUTTONG BOARD, WITH A MEAT MALLET OR DULL EDGE OF A FRENCH KNIFE, POUND EACH STEAK TO 1/4 INCH THICKNESS.
CUT EACH STEAK IN HALF, CROSSWISE.
ON A SHEET OF WAXED PAPER, MIX BREAD CRUMBS, LEMON SEASONING AND FLOUR UNTIL WELL BLENDED.
COAT STEAKS WELL WITH CRUMBED MIXTURE.
IN A 12 INCH SKILLET, OVER MEDIUM HEAT, IN HOT SALAD OIL, COOK 4 PIECES OF STEAK AT A TIME.
COOK UNTIL WELL BROWNED ON EACH SIDE.
IT SHOULD TAKE ABOUT 4 MINUTES.
REMOVE STEAKS TO A WARM PLATTER.
DRAIN CARROTS AND PLACE ON PLATTER WITH STEAKS.