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
Scale
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
