Description
Indulge in a delicious and satisfying meal with this sizzling steak with roasted veggies recipe. Juicy ribeye or strip steaks are seasoned to perfection and paired with a colorful assortment of roasted vegetables for a wholesome and flavorful dish.
Ingredients
Scale
For the Steaks:
- 2 ribeye or strip steaks (about 1 inch thick)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon butter
- 2 sprigs fresh rosemary or thyme
For the Roasted Veggies:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 2 carrots, cut into sticks
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the Oven: Preheat the oven to 425°F.
- Prepare the Veggies: Place bell peppers, zucchini, red onion, and carrots on a baking sheet. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and black pepper. Toss to coat.
- Roast the Veggies: Roast for 20 to 25 minutes, stirring halfway, until tender and slightly caramelized.
- Prepare the Steaks: Pat the steaks dry and season with olive oil, salt, black pepper, garlic powder, and smoked paprika.
- Cook the Steaks: Heat a cast-iron skillet over medium-high heat. Cook the steaks for 3 to 4 minutes per side. Add butter and herbs during the last minute.
- Rest and Serve: Remove steaks from the skillet, let rest for 5 minutes, slice against the grain, and serve with the roasted veggies.
Notes
- For extra flavor, marinate the steaks in olive oil, garlic, and herbs for at least 30 minutes before cooking.
- You can substitute other vegetables like broccoli or asparagus depending on availability.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 steak with half of the veggies
- Calories: 680
- Sugar: 8 g
- Sodium: 1180 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 27 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 49 g
- Cholesterol: 145 mg
