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Grilled Steak with Roasted Vegetables
Created by: Howcan Team
Ingredients
- 4 pieces of steak (8 oz each)
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 pound of mixed vegetables (such as bell peppers, zucchini, and red onion), cut into chunks
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of Italian seasoning
- 1/2 teaspoon of paprika
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix together 2 tablespoons of olive oil, minced garlic, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Brush the steak with the olive oil mixture on both sides.
- Place the steak on the grill and cook for 4-5 minutes on each side for medium-rare, or to your desired level of doneness. Remove from the grill and let it rest for 5 minutes before serving.
- While the steak is resting, preheat the oven to 425°F.
- In a large bowl, toss the mixed vegetables with 1 tablespoon of olive oil, balsamic vinegar, Italian seasoning, paprika, red pepper flakes, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring once halfway through.
- Serve the grilled steak with the roasted vegetables on the side. Enjoy!
Grilled steak with a side of roasted vegetables has a rich history dating back to the early days of open-fire cooking. This classic dish has been perfected by chefs around the world, from the sizzling steakhouses of Argentina to the bustling grills of Texas. The succulent, charred flavors of the steak complement the caramelized sweetness of the roasted vegetables, creating a harmonious and satisfying meal. Today, this dish can be found in top restaurants and backyard barbecues alike, with variations that include different cuts of steak and a wide array of seasonal vegetables. The key to a perfect grilled steak and roasted vegetables lies in high-quality ingredients and precise cooking techniques. Whether it's a juicy ribeye or a tender filet mignon, the steak should be seasoned and grilled to perfection, while the vegetables should be roasted until they are tender and slightly charred. This dish is a celebration of simplicity and bold flavors, making it a timeless favorite for meat and veggie lovers alike.
40 min
4
450 calories
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