Description
A delicious recipe for juicy steak served with a medley of flavorful roasted vegetables.
Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced vegetables, garlic, oregano, thyme, balsamic vinegar, and 1 tablespoon of olive oil. Toss until the vegetables are well coated. Spread them out on a baking sheet.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they 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 1 tablespoon of olive oil. Once hot, add the steaks and sear for 4-5 minutes on each side for medium-rare, or cook to your desired doneness.
- Remove the steaks from the skillet and let them rest for 5 minutes before slicing.
- Serve the sliced steak alongside the roasted vegetables.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sodium: 600
- Fat: 40
- Saturated Fat: 15
- Carbohydrates: 25
- Protein: 45
Keywords: steak recipe, roasted vegetables, healthy dinner, easy steak recipe