Steak and Peppers with Braised Carrots for 1

Steak
Room temperature sirloin
Olive oil, salt, pepper

Vinegar Peppers
2 poblanos
1 clove garlic
Parsley
Red wine vinegar
Olive oil, salt, pepper

Braised Carrots
6+ small, slim organic carrots
1 1/2 cups chicken stock
2 tsp brown sugar
Olive oil, salt, pepper
Parsley

Roast the peppers in a 475 degree oven for 25 minutes, flipping once. Place them in a bowl and cover with plastic wrap until they are cool enough to handle, then peel, seed and chop. Mince the garlic clove and parsley and add all ingredients to a bowl and season to taste.

Rub the steak with olive oil, salt and pepper and sear on high heat in a cast iron skillet, flip and place in a 350 degree oven for 5 minutes. Let it rest on a plate for 10 minutes or so.

Peel and trim the carrots and place them in a pan just big enough to hold them in a single layer. Add all ingredients except the parsley and reduce the stock at a simmer down to nothing, about 20 minutes. Once the liquid is gone, slightly caramelize the carrots and add some chopped parsley.

Top the steak with peppers and plate alongside the carrots.