Lady of the House Carrot Steak
This recipe is a tribute to one of my cherished restaurants in Detroit, Lady of the House, that is now sadly closed.
Ingredients
- 3 large carrots of the same size and width
- 2-3 tsp salt
- Kitchen twine
- 2 tbsp oil
- 1 tbsp butter
- Seasoning of choice\
- Hollandaise (or other sauce)
Instructions
- Prepare the Carrots by washing and peeling three large, uniformly thick carrots (look for ones without taper for consistent thickness).
- Using a mandolin (with the guard and glove), slice the carrots lengthwise. Place the slices in a bowl and sprinkle with 2 tsp of salt. Let them sit for about 2 minutes or until the carrot slices easily bend without snapping.
- Rinse the salted carrots and pat them dry. Start by rolling one slice tightly, creating a ribbon or fruit roll-up. Begin with one slice and continue adding slices until you achieve the desired size. Secure the rolled carrots with kitchen twine.
- Set a cast-iron pan over medium-high heat. Add oil, garlic, or herbs. Sear the carrot steak for 5-6 minutes on each side until it is browned and caramelized.
- If the center of the carrot is still raw after searing, cover it and place it in a preheated 425°F oven. Bake for an additional 4-6 minutes.
- Once done, carefully cut and remove the twine. Serve your beautifully seared carrot steak immediately with hollandaise or any other sauce.
