If you’re on the hunt for a meal that’s both hearty and vibrant, look no further than this Sizzling Steak with Roasted Veggies Recipe. Imagine juicy, perfectly seared steak paired with a rainbow of caramelized, seasoned vegetables—each bite is a celebration of bold flavors and textures. Whether it’s a special weekend treat or a speedy weeknight dinner, this dish brings restaurant-quality fare right to your kitchen table, and I promise your family and friends will be begging for seconds!
Ingredients You’ll Need
The beauty of the Sizzling Steak with Roasted Veggies Recipe lies in its simplicity—every ingredient plays a starring role, bringing depth, color, and that irresistible savory aroma to your kitchen. These essentials come together to create a meal that’s as nourishing as it is delicious.
- Ribeye or Sirloin Steaks (2, about 1 pound total): Choose steaks about an inch thick for the juiciest result and that perfect sear.
- Olive Oil (2 tablespoons, divided): This helps crisp up the veggies and gives the steak a rich, golden crust.
- Salt (1 teaspoon): Essential for bringing out the natural flavors in both the steak and the vegetables.
- Black Pepper (1/2 teaspoon): Adds a subtle, warming kick that enhances every bite.
- Garlic Powder (1 teaspoon): An easy way to infuse a mellow, garlicky depth throughout the dish.
- Smoked Paprika (1 teaspoon): Delivers a gentle smokiness that makes the steak truly unforgettable.
- Baby Potatoes (1 pound, halved): Their creamy centers and crispy edges are the stuff of roasted veggie dreams.
- Carrots (2, cut into sticks): Bring color and a natural sweetness that pairs perfectly with the savory steak.
- Red Bell Pepper (1, sliced): For a pop of color and a touch of sweetness in every forkful.
- Zucchini (1, sliced): Adds a tender bite and soaks up all those delicious roasting juices.
- Red Onion (1, cut into wedges): Roasts into sweet, jammy perfection that ties the veggies together.
- Italian Seasoning (2 teaspoons): The classic herb blend that makes the veggies aromatic and savory.
- Unsalted Butter (2 tablespoons): Melts over the steak, basting it in richness and flavor.
- Garlic (2 cloves, minced): Infuses the finishing butter with irresistible aroma and punch.
- Fresh Parsley (for garnish, optional): A sprinkle of green for a fresh, vibrant finish.
How to Make Sizzling Steak with Roasted Veggies Recipe
Step 1: Roast the Veggies
Start by heating your oven to 425°F (a nice, hot temperature for caramelizing those veggies!). Pile your baby potatoes, carrots, bell pepper, zucchini, and red onion onto a big baking sheet. Drizzle with half the olive oil, shower with Italian seasoning, and give it all a good toss. Spread everything out in a single layer, and roast for 20 to 25 minutes, stirring halfway through, until the edges are golden and everything smells so good you’ll be tempted to snag a bite right off the tray.
Step 2: Prep and Season the Steaks
While the veggies are roasting, focus on the stars of the Sizzling Steak with Roasted Veggies Recipe—the steaks! Pat them dry with paper towels for the best sear possible. Rub them with the remaining olive oil, then sprinkle both sides with salt, pepper, garlic powder, and smoked paprika. This simple rub is the secret to that drool-worthy crust and flavor-packed bite.
Step 3: Sear the Steaks to Perfection
Heat a cast-iron skillet over high heat until it’s just about smoking—it should be seriously hot! Add the steaks and let them sizzle for 2 to 3 minutes per side, resisting the urge to move them around. After you flip, lower the heat to medium and cook to your preferred doneness (about 4 to 5 minutes more for medium-rare). In the last minute, add the unsalted butter and minced garlic. As it melts, quickly spoon the garlicky butter over the steaks for an extra layer of richness and aroma.
Step 4: Rest, Slice, and Serve
Once your steaks are cooked to your liking, transfer them to a plate and let them rest for about 5 minutes. This little pause lets the juices settle so every slice is succulent. Arrange your roasted veggies on a platter, slice the steak, and serve everything together—don’t forget to drizzle over any buttery pan juices!
How to Serve Sizzling Steak with Roasted Veggies Recipe
Garnishes
For a fresh, colorful finish, sprinkle the dish with a handful of chopped fresh parsley. The bright green not only adds visual appeal but also a touch of herbal freshness that balances the richness of the steak and veggies beautifully.
Side Dishes
This meal is a showstopper all on its own, but if you want to round out the table, consider a light green salad, some crusty bread for mopping up pan juices, or a dollop of tangy chimichurri for dipping. Each of these sides pairs easily with the Sizzling Steak with Roasted Veggies Recipe and brings even more excitement to your dinner spread.
Creative Ways to Present
Turn your meal into a restaurant-worthy experience by serving the steak sliced atop a bed of roasted veggies on a large wooden board. For a fun twist, serve individual portions in cast-iron mini skillets, or even layer the steak and veggies in a warm tortilla for a hearty steak and veggie wrap. However you choose to present it, this recipe always brings the wow factor.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the steak and veggies in separate airtight containers in the fridge for up to 3 days. Keeping them separate preserves the texture of both, so you can enjoy the Sizzling Steak with Roasted Veggies Recipe just as much the next day.
Freezing
While the veggies can become a bit softer after freezing, you can freeze both the sliced steak and roasted veggies for up to 2 months. Wrap portions tightly in foil or freezer bags, and make sure to label them so you can relive this delicious dinner whenever you need an easy meal.
Reheating
For best results, reheat steak slices gently in a skillet over medium-low heat or in the oven at 300°F until just warmed through. The veggies can be reheated in the oven or in a skillet as well. Avoid the microwave if you can—it tends to make the steak tough and the veggies mushy.
FAQs
Can I use a different cut of steak?
Absolutely! While ribeye and sirloin are classic for their tenderness and flavor, you can use strip steak, filet, or even flank steak. Just adjust cooking times based on thickness and personal preference.
What veggies work best if I want to swap them out?
Sizzling Steak with Roasted Veggies Recipe is endlessly adaptable. Try Brussels sprouts, asparagus, mushrooms, sweet potatoes, or squash—just cut everything to similar sizes so they roast evenly.
How do I know when my steak is done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Or press gently with your finger; the firmer it feels, the more cooked it is. Resting is key for juicy results!
Can I grill the steak instead of using a skillet?
Definitely! Grilling adds fantastic smoky flavor. Simply preheat your grill to high, sear the steaks on both sides, then move to a cooler part of the grill to finish cooking to your liking.
Is this recipe good for meal prep?
The Sizzling Steak with Roasted Veggies Recipe is perfect for meal prep! Roast extra veggies and cook an extra steak or two, then portion everything out for easy, protein-packed lunches throughout the week.
Final Thoughts
There’s nothing quite like gathering around the table to enjoy a homemade Sizzling Steak with Roasted Veggies Recipe. It’s the kind of dish that feels special but is totally doable any night of the week. Give it a try, and don’t be surprised if it becomes a new favorite at your house!
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Sizzling Steak with Roasted Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Pan-Searing
- Cuisine: American
- Diet: Vegetarian
Description
This Sizzling Steak with Roasted Veggies Recipe delivers a flavorful and hearty meal featuring perfectly seared ribeye or sirloin steaks paired with a medley of roasted baby potatoes, carrots, bell peppers, zucchini, and red onions. Enhanced with aromatic spices and finished with butter and garlic, this dish offers a satisfying American classic that’s both gluten-free and low-carb, ideal for a wholesome dinner.
Ingredients
For the Steak
- 2 ribeye or sirloin steaks (about 1 pound total, 1-inch thick)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
For the Roasted Vegetables
- 1 pound baby potatoes (halved)
- 2 carrots (cut into sticks)
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1 red onion (cut into wedges)
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Vegetables: Preheat your oven to 425°F. Place the halved baby potatoes, carrot sticks, sliced red bell pepper, zucchini, and red onion wedges onto a large baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with Italian seasoning, and toss well to ensure even coating. Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- Season the Steaks: While the veggies roast, pat the steaks dry thoroughly with paper towels to remove excess moisture. Rub each steak evenly with the remaining 1 tablespoon olive oil, then season generously with salt, black pepper, garlic powder, and smoked paprika, ensuring full coverage on both sides.
- Sear the Steaks: Heat a cast-iron skillet over high heat until it’s very hot. Place the seasoned steaks in the skillet and sear for 2-3 minutes without moving to develop a crust. Flip the steaks and sear the other side for another 2-3 minutes.
- Finish Cooking: Reduce the skillet heat to medium. Continue cooking the steaks to your desired doneness—approximately 4-5 more minutes for medium-rare. In the final minute of cooking, add the unsalted butter and minced garlic to the pan. Spoon the melted butter and garlic over the steaks repeatedly to infuse flavor.
- Rest and Serve: Remove the steaks from the skillet and allow them to rest on a cutting board for at least 5 minutes to redistribute the juices. Slice the steaks against the grain and serve alongside the roasted vegetables. Garnish with fresh parsley if desired for an added burst of color and freshness.
Notes
- For enhanced flavor, marinate the steaks in olive oil, garlic, and herbs several hours before cooking.
- Swap out the vegetables for seasonal favorites like Brussels sprouts, asparagus, or squash to vary the dish.
- Use a meat thermometer to ensure steak reaches your preferred doneness: 130°F for medium-rare, 140°F for medium.
- Letting the steak rest before slicing is crucial to keep it juicy and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
