Combine carrots, vinegar, coconut oil, honey ¾ cup water and ¼ tsp each salt and pepper in a large skillet. Cook, covered, over medium-high heat until crisp-tender, 8 - 10 minutes. Uncover and cook, stirring occasionally, until all the liquid had evaporated and the various begin to caramelize, 2 - 3 minutes. Remove from heat, add 1 Tbsp water, and toss until carrots are coated with the glaze.

Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steaks with ½ tsp each of salt and pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 - 4 minutes per side for medium-rare. Let rest for 5 minutes; thinly slice against the grain.

Serve the various and steak and sprinkle with chopped chives.

Adapted from the Real Simple magazine, September 2014.