Description
Indulge in a delicious and nutritious meal with this Sizzling Steak with Roasted Veggies Recipe. Juicy ribeye or sirloin steaks seasoned to perfection, paired with a medley of colorful roasted vegetables, make for a satisfying and flavorful dish that is easy to prepare.
Ingredients
Scale
For the Steaks:
- 2 boneless ribeye or sirloin steaks (about 1 inch thick)
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Roasted Veggies:
- 2 cups baby potatoes (halved)
- 1 cup baby carrots
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1 red onion (cut into wedges)
- 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast Vegetables: Toss potatoes and carrots with 1 tablespoon olive oil, half the seasonings, and roast for 15 minutes. Add remaining veggies, roast for another 15-20 minutes.
- Prepare Steaks: Season steaks with remaining seasonings, sear in a hot skillet with olive oil for 3-4 minutes per side.
- Rest and Serve: Rest steaks, slice, and serve with roasted vegetables.
Notes
- Use any mix of seasonal vegetables you like.
- For added flavor, marinate the steak in olive oil, garlic, and herbs for 30 minutes before cooking.
- Leftovers make great steak bowls or wraps.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with 1 1/2 cups veggies
- Calories: 520
- Sugar: 6g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 105mg
