Description
This Sizzling Steak with Roasted Veggies is a flavorful and hearty American main course featuring perfectly seared ribeye or sirloin steaks paired with a colorful medley of oven-roasted baby potatoes, bell pepper, zucchini, red onion, and carrots. The steak is seasoned with a robust blend of garlic powder and smoked paprika, then pan-seared to your preferred doneness with fragrant butter, garlic, and fresh herbs. Served alongside tender, seasoned roasted vegetables, this recipe promises a satisfying, restaurant-quality meal that’s simple to prepare at home.
Ingredients
Scale
Steak
- 2 ribeye or sirloin steaks (about 1 inch thick)
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon butter
- 2 cloves garlic (smashed)
- 2 sprigs fresh rosemary or thyme (optional)
Roasted Veggies
- 2 cups baby potatoes (halved)
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1 red onion (cut into wedges)
- 1 cup carrots (sliced)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
Instructions
- Roast the veggies: Preheat your oven to 425°F (220°C). In a large bowl, combine the baby potatoes, red bell pepper, zucchini, red onion, and carrots. Toss them with 1 tablespoon of olive oil, salt, pepper, and Italian seasoning until well coated. Spread the vegetables in a single layer on a baking sheet. Roast for 25 to 30 minutes, flipping them halfway through cooking, until they are golden, tender, and caramelized.
- Prepare the steaks: Pat the steaks dry with paper towels to ensure a good sear. Rub both sides with 1 tablespoon of olive oil. Season generously with salt, black pepper, garlic powder, and smoked paprika, pressing the spices into the meat for full flavor.
- Sear the steaks: Heat a heavy skillet, preferably cast iron, over high heat until it is very hot to achieve a perfect crust. Place the steaks in the skillet and sear them for about 3 to 4 minutes on each side for medium-rare, or adjust the time to your preferred doneness. During the last minute of cooking, add butter, smashed garlic cloves, and rosemary or thyme sprigs to the pan. Tilt the pan and baste the steaks continuously with the melted butter and herb mixture for an aromatic finish.
- Rest and serve: Transfer the steaks to a cutting board and allow them to rest for 5 minutes. This resting period helps the juices redistribute, ensuring every slice is juicy and tender. Slice the steaks against the grain and serve them alongside the roasted vegetables for a complete, satisfying meal.
Notes
- Letting the steak rest after cooking is essential for juicy, tender slices.
- Feel free to substitute or add your favorite vegetables such as mushrooms or asparagus depending on preference and seasonality.
- Use a cast iron skillet if possible for the best sear and flavor development on the steak.
