Grass-fed beef is more flavorful but also tends to be tougher, so the salt-and-sugar rub here will help tenderize the meat.
Look for carrots with tops that are about 10 inches long and typically sold in bunches. Save yourself some time and skip peeling the carrots. Just give them a good scrub to get off any residual dirt.
Any leftovers can be turned into a nice salad—chop the meat and carrots, whisk a little yogurt or mayo into the pesto, then serve over mixed greens or arugula.
Sprinkle steak evenly with 1/4 teaspoon salt, black pepper, and sugar; refrigerate, uncovered, overnight.
Preheat oven to 400°F. Let steak stand at room temperature while oven heats.
Toss carrots in 1 teaspoon canola oil, cumin, coriander, and 1/4 teaspoon salt. Spread carrots on a baking sheet, and roast at 400°F until just tender, about 40 minutes.
Place parsley, mint, olive oil, vinegar, and red pepper in a food processor, and pulse until chopped. Transfer to a small bowl. Stir in remaining 1/4 teaspoon salt; set aside.
Heat large cast-iron skillet over high. Add butter and remaining 2 teaspoons canola oil. Add steak to pan; cook 3 to 4 minutes on each side or until desired degree of doneness.
Divide steak and carrots evenly among 4 plates; top each serving with 2 tablespoons pesto.