Garlic Butter Herb Steak with Roasted Vegetables
Ingredients:
For the steak:
2-3 boneless ribeye or sirloin steaks (1-inch thick)
4 tbsp unsalted butter
3 garlic cloves, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh parsley, chopped
Salt and pepper to taste
1 tbsp olive oil
For the roasted vegetables:
2 large carrots, sliced
2-3 medium potatoes, diced
1 red onion, quartered
1 zucchini, chopped
2 tbsp olive oil
Salt and pepper to taste
1 tsp dried oregano
1 tsp smoked paprika
Instructions:
1. Prepare the Vegetables:
Preheat the oven to 425°F (220°C).
In a large bowl, toss the carrots, potatoes, onion, and zucchini with olive oil, salt, pepper, oregano, and smoked paprika. Spread the vegetables in a single layer on a baking sheet.
Roast the vegetables in the oven for about 25-30 minutes or until golden and crispy, flipping halfway through.
2. Cook the Steak:
Pat the steaks dry with a paper towel. Season both sides generously with salt and pepper.
Heat olive oil in a cast-iron skillet over high heat. Once the pan is hot, add the steaks and sear for 2-3 minutes on each side for medium-rare (adjust cooking time for your preferred doneness).
3. Make the Garlic Butter Herb Sauce:
Lower the heat to medium. Add butter, garlic, thyme, rosemary, and parsley to the pan. Tilt the skillet slightly and spoon the melted butter over the steaks, basting them for an additional 1-2 minutes until fragrant and golden.
4. Let the Steak Rest:
Remove the steaks from the skillet and allow them to rest for 5-7 minutes, loosely covered with foil to keep warm.
5. Serve:
Plate the steaks with the roasted vegetables on the side. Drizzle any remaining garlic herb butter from the skillet over the steaks for extra flavor.
Tips:
For extra flavor, you can marinate the steaks in olive oil, garlic, and herbs for a few hours before cooking.
Serve with a simple green salad or crusty bread for a complete meal.
This meal is elegant yet easy, making it ideal for a relaxed Saturday night dinner!