How to Make It
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.