Description
Savor the classic combination of juicy seared ribeye or sirloin steak paired with perfectly roasted baby potatoes, bell pepper, zucchini, and red onion. This Sizzling Steak with Roasted Veggies recipe offers a straightforward, one-pan dinner that’s rich in flavor and ideal for a hearty yet balanced meal. Finished with a drizzle of balsamic vinegar and fresh parsley, it’s an American-inspired dish perfect for any occasion.
Ingredients
Scale
Steak and Seasoning
- 2 boneless ribeye or sirloin steaks (about 1 inch thick)
- 1 tablespoon olive oil (divided)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
Roasted Vegetables
- 1 tablespoon olive oil (divided)
- 2 cups baby potatoes (halved)
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1 red onion (cut into wedges)
Optional Garnishes
- 1 tablespoon balsamic vinegar (optional)
- Fresh parsley for garnish
Instructions
- Preheat and Prepare Veggies: Preheat your oven to 425°F. On a large baking sheet, toss the baby potatoes, sliced red bell pepper, zucchini, and red onion with 1 tablespoon olive oil, salt, pepper, and dried thyme. Spread them out evenly to ensure they roast evenly.
- Roast the Vegetables: Place the baking sheet in the oven and roast the veggies for 25–30 minutes, tossing them halfway through the cooking time. Roast until the vegetables are tender and lightly browned, which brings out their natural sweetness and enhances their flavor.
- Season the Steaks: While the vegetables roast, pat the steaks dry with paper towels. Rub both sides generously with the remaining olive oil, garlic powder, smoked paprika, salt, and black pepper, coating the meat for maximum flavor.
- Heat and Sear the Steaks: Heat a heavy skillet, preferably cast iron, over high heat until it’s very hot. Place the steaks in the skillet and sear for 3 to 4 minutes per side for medium-rare doneness. Adjust the time if you prefer your steak cooked more or less.
- Rest the Steaks: Remove the steaks from the skillet and let them rest for 5 minutes. Resting allows the juices to redistribute throughout the meat, ensuring juicy, tender slices.
- Slice and Serve: Slice the rested steaks against the grain and plate them alongside the roasted vegetables. Optionally, drizzle balsamic vinegar over the veggies and garnish everything with fresh parsley for a bright finishing touch.
Notes
- You can swap in other vegetables like carrots, mushrooms, or asparagus depending on your preference or seasonal availability.
- Letting the steak rest before slicing is crucial to retain its juices and achieve tender, flavorful results.
- Use a cast iron skillet if available, as it retains heat well and helps achieve a better sear on the steak.
- Adjust the seasoning quantities to fit your taste, especially salt and pepper levels.
