Description
Steak Dinner with Roasted Veggies
Ingredients
For the Steak:
2 ribeye or sirloin steaks (8 oz each)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh thyme or rosemary
Salt and pepper, to taste
For the Roasted Vegetables:
2 cups brussels sprouts, halved
2 cups butternut squash, cubed
3 tbsp olive oil
1 tsp garlic powder
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)
Directions
Prepare the veggies: Preheat the oven to 425°F (220°C). Toss brussels sprouts and butternut squash with olive oil, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway, until golden and tender.
Cook the steak: While the veggies roast, heat a cast-iron skillet over medium-high heat. Rub the steaks with olive oil, minced garlic, thyme, salt, and pepper.
Sear the steak: Place the steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare (adjust to your preferred doneness). For an extra touch, baste the steak with its juices as it cooks.
Rest the steak: Remove the steaks from the skillet and let them rest for 5 minutes to seal in the juices.
Serve it up: Plate the steak with the roasted vegetables. Garnish with fresh parsley and enjoy a hearty, balanced meal!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Calories: 520 kcal per serving
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