Fody’s Sesame Ginger Skirt Steak with Herb-Roasted Carrots

1. To start preparing the skirt steak recipe, add the skirt steak to a large bowl with 1/3 cup of Fody’s sesame ginger marinade and 1 tbsp of Fody’s shallot-infused olive oil. Mix the ingredients to incorporate, cover the bowl, and marinate it for 30 min to 1 hour in the refrigerator. Next, remove it from the refrigerator and let the skirt steaks sit at room temperature for around 20 min before cooking. 
2. Heat a large skillet on medium-high heat. Transfer the skirt steaks into a pan to cook; you may need to cook the steak in batches. Cook for 5-7 minutes per side or to desired doneness. 
3. To prepare the herb-roasted carrots, preheat the oven to 400 degrees F. Cut the carrots into even 1-inch chunks (cut the thicker parts of the carrots in half, lengthwise). Add the carrot chunks to a large baking tray or baking dish lined with parchment paper. Add the remaining 4 tbsp shallot oil, brown sugar, salt and pepper to a bowl and whisk together. Pour the mixture over the carrots. Toss well to coat the carrots. Place in the oven and roast for 35-45 min, tossing halfway, until the carrots are tender and lightly browned. 
4. Serve your skirt steak and carrots topped with fresh chopped cilantro and lime wedges. Spoon the remaining 1/3 cup sesame ginger marinade over steak and carrots.

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