Description
A hearty and flavorful dish featuring perfectly roasted vegetables paired with tender, juicy steak, perfect for a satisfying dinner.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium red onion, cut into wedges
- 2 cups baby carrots
- 3 tablespoons olive oil
- 2 teaspoons dried Italian herbs
- Salt to taste
- Freshly ground black pepper to taste
- 2 ribeye steaks (about 1 inch thick)
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the zucchini, bell peppers, red onion, and baby carrots.
- Drizzle the vegetables with olive oil, then sprinkle with Italian herbs, salt, and pepper. Toss until evenly coated.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, season the ribeye steaks with salt and pepper on both sides.
- Heat a skillet over medium-high heat and add a tablespoon of olive oil.
- Add the steaks to the skillet and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.
- In the last minute of cooking, add minced garlic and balsamic vinegar to the skillet, spooning the mixture over the steaks.
- Remove the steaks from the skillet and let them rest for 5 minutes before slicing.
- Serve the sliced steak alongside the roasted vegetables, garnished with fresh parsley.
Notes
- For extra flavor, marinate the steaks in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
- You can substitute the vegetables with your favorites or whatever is in season.
- Adjust cooking times for the steaks based on thickness and desired doneness.
Nutrition
- Serving Size: 1 steak and 1 cup of vegetables
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 45g
- Cholesterol: 120mg