Description
This recipe delivers perfectly seared steak and tender, flavorful roasted vegetables, making it an ideal weeknight dinner or an impressive weekend feast. You’ll achieve a beautiful crust on your steak and perfectly caramelized vegetables, all with minimal cleanup. It’s a meal that feels indulgent yet is surprisingly simple to prepare.
Ingredients
- 2 (1-inch thick) steaks (such as sirloin, ribeye, or flank steak)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large head broccoli, cut into florets
- 2 carrots, peeled and sliced
- 1 red bell pepper, cored and chopped
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 2 cloves garlic, minced
- Optional: Fresh herbs for garnish (thyme, rosemary, or parsley)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup. If using two baking sheets, divide vegetables evenly.
- In a large bowl, combine the broccoli florets, sliced carrots, chopped red bell pepper, and red onion wedges. Drizzle with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss until the vegetables are evenly coated. If using, add minced garlic at this stage.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for proper roasting and caramelization.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until tender-crisp and slightly caramelized. You should see some browning on the edges.
- While the vegetables are roasting, prepare the steak. Pat the steaks dry thoroughly with paper towels. This is crucial for achieving a good sear.
- Season both sides of the steaks generously with 1 teaspoon of salt and ½ teaspoon of black pepper. You can also rub them with 1 tablespoon of olive oil before seasoning.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it is smoking slightly, about 3-5 minutes. Add the seasoned steaks to the hot pan.
- Sear the steaks for 3-5 minutes per side for medium-rare, or longer for desired doneness. A beautiful brown crust should form. For thicker steaks, you can finish them in the oven with the vegetables for a few minutes if needed.
- Once cooked to your liking, remove the steaks from the skillet and place them on a cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
- After resting, slice the steaks against the grain. Serve the sliced steak immediately alongside the roasted vegetables. Garnish with fresh herbs if desired.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the vegetables before roasting.
- Consider adding other vegetables like asparagus, zucchini, or cherry tomatoes to the mix. Adjust roasting time as needed based on vegetable density.
- To make this a complete meal, consider serving with a side of Chicken Parmesan Pasta Recipe or a simple green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid overcooking the steak.
Nutrition
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