Description
A classic Western meal featuring succulent grilled steak with roasted vegetables.
Ingredients
Scale
- 2 ribeye steaks (1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 1 tablespoon balsamic vinegar
- 1 tablespoon butter
Instructions
- Preheat your grill to high heat.
- Rub steaks with olive oil, garlic powder, rosemary, salt, and pepper.
- Place steaks on the grill and cook for 4-5 minutes on each side for medium-rare.
- Remove steaks from the grill and let them rest for 5 minutes.
- Toss mixed vegetables with olive oil, balsamic vinegar, salt, and pepper.
- Spread vegetables on a baking sheet and roast in the oven at 400°F for 20 minutes.
- Finish the vegetables with a pat of butter before serving.
- Slice the steak against the grain and plate with roasted vegetables.
Notes
- For a different flavor, marinate steaks in red wine for 2 hours before grilling.
- Use seasonal vegetables for freshness.
- Consider adding a sprinkle of feta cheese on vegetables for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling and Roasting
- Cuisine: Western
Nutrition
- Serving Size: 1 steak and 1 cup of vegetables
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 100mg
Keywords: western meals dinners, grilled steak, roasted vegetables