Steak with Roasted Carrots and Red Onion in Spicy Fish Sauce

3/4 lb steak (skirt, tri-tip, rib-eye)

Kosher salt and freshly ground pepper

1/2 lb carrots, cut diagonally into 1/2" pieces

1 large red onion, ends trimmed, peeled and cut into fat slices

1/4 cup fish sauce

2 Tbsp seeded, de-ribbed and minced fresno chilis

2 Tbsp white wine vinegar

2 large garlic cloves, minced or crushed

2 cups lightly packed mixed fresh herbs

3 big lime wedges

Extra virgin olive oil

Heat oven to 400.

Season the steak on both sides and set aside.

Arrange carrots and onions on a sheet pan, toss with olive oil, and season generously with salt and pepper. Roast until onions begin to caramelize and carrots are tender and browned, 30-40 minutes.

In a small bowl add fish sauce, chilis, vinegar, and garlic and whisk to combine.

Heat an oven-proof skillet over medium-high heat on the stove for 1 minute. Add steak and cook undisturbed for 3-4 minutes until nice and browned. Flip and immediately transfer to oven for another 3-4 minutes. Check internal temp and remove or cook more based on preference.

Rest steak for 10 minutes, then thinly slice against the grain. Toss steak, carrots and onions with spicy fish sauce, top with fresh herbs, spritz with lime and serve.