Sliced Bistro Steak with Glazed Peas and Carrots
Is there anything more American than a prime piece of beef served with steak sauce and a side of peas and carrots? We didn't think so either! Bistro Steak is a tender cut of beef that comes from the front shoulder. With many similar qualities to a New York strip steak it's no wonder this cut has been an industry secret for years! Chef Pat always serves his sliced, and here it pairs perfectly with glazed carrots and sweet peas. This simple dinner hits the spot any night of the week!
Nutritional facts
Protein
46g
Carbs
35g
Calories
540kcal
Fat
25g
Ingredients
Sirloin Steak, Butter, Carrots, Black Pepper, Garlic, Honey, Peas, Kosher Salt, Steak Sauce, Italian Parsley
Contains milk, anchovy, celery.
Reviews
4.1
Based on 226 reviews
Paul · 07/15/25
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About Pat LaFrieda LaFrieda
Chef Pat LaFrieda has been a meat purveyor his entire life, selecting the highest quality for the world's best restaurants. He has changed the burger industry by following his grandfather’s recipes, working on specialty blends for Shake Shack, Minetta Tavern, Capital Burger, and more. LaFrieda is the author of Meat: Everything You Need to Know; named Esquire's Cookbook of the Year; in which he categorized every cut of meat to include cooking instructions for perfectly preparing each. He has learned these techniques from the over 1,600 restaurants he consults with and services daily, with experiences like having roasted an entire 850-pound steer whole in a 12-foot-long Caja China box that his father built himself. LaFrieda has won numerous awards for his steaks in Minetta Tavern, Porterhouse NY, and Benjamin's Steakhouse. His steak sandwiches are the top-selling food items at Citi Field, the US Open, Pennsy, and TimeOut NY. And in 2020, he completed construction of the world's largest dry-aging room, boasting 15,000 primal cuts at almost 25 pounds each.
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