Description
A delicious roasted vegetable dish served with perfectly cooked steak, ideal for a hearty meal.
Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick)
- 2 cups of mixed bell peppers, chopped
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs (like rosemary or thyme) for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the chopped bell peppers, zucchini, and red onion with olive oil, garlic powder, salt, and pepper.
- Spread the vegetables out on a baking sheet in a single layer.
- Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
- While the vegetables are roasting, season the steaks with salt and pepper.
- Heat a skillet over medium-high heat and add a little olive oil.
- Cook the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness.
- Let the steaks rest for 5 minutes before slicing.
- Serve the sliced steak on a plate with a generous portion of roasted vegetables and garnish with fresh herbs.
Notes
- You can use any combination of vegetables you prefer.
- For extra flavor, marinate the steaks for a few hours before cooking.
- This dish pairs well with a side of mashed potatoes or a fresh salad.
Nutrition
- Serving Size: 1 steak with vegetables
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 12g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg