Steak and Roasted Veggies

There’s something undeniably comforting and satisfying about a perfectly cooked steak paired with vibrant, roasted vegetables. In our home, it’s become a weeknight staple, a dish that manages to be both healthy and incredibly delicious. From the sizzle of the steak hitting the hot pan to the aroma of herbs and roasting vegetables filling the kitchen, this recipe is a sensory delight from start to finish. Even my pickiest eaters, who usually turn their noses up at anything green, devour the colorful array of roasted veggies alongside tender, juicy steak. It’s a meal that feels both wholesome and indulgent, and honestly, it’s become my go-to when I want something impressive yet easy to prepare. This recipe is more than just food; it’s about bringing people together around a table filled with vibrant flavors and nourishing goodness. If you’re looking for a recipe that’s both crowd-pleasing and incredibly simple to make, look no further than this classic combination of steak and roasted vegetables. Prepare to be amazed at how easily you can create a restaurant-quality meal in your own kitchen.

Ingredients for Steak and Roasted Veggies

This recipe is incredibly versatile, and you can easily adapt the vegetables and seasonings to your liking. Here’s a list of the core ingredients we use for a truly satisfying and flavorful steak and roasted veggie dish:

• Steak (1.5-2 lbs, about 1-inch thick): Choose your favorite cut! Ribeye, New York Strip, Sirloin, or Filet Mignon all work wonderfully. The thickness is important for even cooking and a juicy center.
• Assorted Vegetables (about 2 lbs total): A mix of colorful veggies not only looks beautiful but also provides a variety of nutrients and flavors. Consider using:
  • Broccoli florets: Adds a slightly bitter and earthy note, packed with vitamins.
  • Carrots (cut into 1-inch pieces): Sweet and slightly crunchy, a classic roasting vegetable.
  • Bell Peppers (various colors, seeded and chopped): Sweet and vibrant, providing a good source of Vitamin C.
  • Red Onion (cut into wedges): Adds a pungent and slightly sweet flavor when roasted.
  • Zucchini or Yellow Squash (cut into 1-inch pieces): Mild and tender, they roast quickly and add a delicate flavor.
  • Asparagus (trimmed): Slender and slightly grassy, cooks quickly and adds a touch of elegance. (Add these in later for roasting as they cook faster)
• Olive Oil (4-5 tablespoons): Essential for roasting, it helps the vegetables caramelize and adds healthy fats. Use a good quality extra virgin olive oil for the best flavor.
• Fresh Rosemary and Thyme (2 sprigs each, or 1 teaspoon dried each): These aromatic herbs bring an earthy and fragrant dimension to both the steak and vegetables. Fresh herbs are preferred, but dried work in a pinch.
• Garlic Powder (1 teaspoon): Adds a savory and pungent note that complements both steak and vegetables.
• Onion Powder (1 teaspoon): Enhances the savory flavors and adds depth.
• Paprika (1 teaspoon, smoked paprika for extra depth): Adds a subtle smoky sweetness and color. Smoked paprika is highly recommended for a richer flavor profile.
• Salt and Black Pepper: To taste. Essential seasonings to enhance all the flavors. Use kosher salt for better seasoning control.
• Optional: Red Pepper Flakes (1/2 teaspoon): For a touch of heat.

Instructions for Perfect Steak and Roasted Veggies

This recipe is surprisingly straightforward, even for beginner cooks. Follow these simple steps to create a restaurant-worthy steak and roasted vegetable dinner:

Step 1: Preheat Your Oven and Prepare the Vegetables

• Begin by preheating your oven to 400°F (200°C). Ensuring the oven is properly preheated is crucial for even roasting and caramelization of the vegetables.
• While the oven is preheating, prepare your vegetables. Wash and dry all the vegetables thoroughly. Excess moisture can steam the vegetables instead of roasting them, so drying is key.
• Chop the vegetables into roughly uniform sizes (about 1-inch pieces). Consistent size ensures even cooking. Larger, denser vegetables like carrots and potatoes might need slightly smaller pieces than softer vegetables like zucchini. For asparagus, simply trim the woody ends.
• In a large bowl, toss the chopped vegetables with 3 tablespoons of olive oil, garlic powder, onion powder, paprika, salt, pepper, and red pepper flakes (if using). Make sure the vegetables are evenly coated with the oil and seasonings. This ensures every piece is flavorful and roasts properly.
• Spread the seasoned vegetables in a single layer on a large baking sheet. Avoid overcrowding the pan, as this can also lead to steaming instead of roasting. If necessary, use two baking sheets to ensure even roasting.

Step 2: Prepare and Sear the Steak

• While the vegetables are roasting, prepare the steak. Pat the steak dry with paper towels. Similar to the vegetables, excess moisture on the steak’s surface will hinder proper searing and browning.
• Season the steak generously on both sides with salt, pepper, and fresh rosemary and thyme sprigs (or dried herbs if using). Don’t be shy with the seasoning! A well-seasoned steak is a flavorful steak.
• Heat 1-2 tablespoons of olive oil in a large oven-safe skillet (cast iron is ideal) over high heat until it is shimmering hot. The skillet needs to be very hot to achieve a good sear. The oil should shimmer, but not smoke excessively.
• Carefully place the steak in the hot skillet. Sear for 2-3 minutes per side, until a rich brown crust forms. This searing process is crucial for developing flavor and creating a beautiful exterior on the steak. Resist the urge to move the steak around while searing to allow for proper browning.

Step 3: Roast Vegetables and Finish Cooking Steak in the Oven

• Place the baking sheet with vegetables in the preheated oven. Roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly caramelized, stirring halfway through. Stirring ensures even cooking and prevents sticking. Check for tenderness by piercing a carrot or potato with a fork.
• After searing the steak on both sides, transfer the oven-safe skillet with the steak directly to the preheated oven.
• Continue to roast the steak in the oven alongside the vegetables. The cooking time for the steak will depend on your desired level of doneness and the thickness of the steak.
  • For medium-rare (130-135°F or 54-57°C internal temperature): Roast for approximately 5-7 minutes.
  • For medium (135-140°F or 57-60°C internal temperature): Roast for approximately 7-9 minutes.
  • For medium-well (140-145°F or 60-63°C internal temperature): Roast for approximately 9-11 minutes.
  • For well-done (145°F+ or 63°C+ internal temperature): Roast for approximately 12-15 minutes.
• Use a meat thermometer to check the internal temperature of the steak for accurate doneness. Insert the thermometer into the thickest part of the steak, avoiding bone if present.

Step 4: Rest the Steak and Serve

• Once the steak reaches your desired internal temperature, remove the skillet from the oven. Transfer the steak to a cutting board and tent it loosely with foil. Rest the steak for 5-10 minutes. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
• While the steak is resting, remove the roasted vegetables from the oven. Check for doneness; they should be tender and slightly browned. If you are adding asparagus, toss them with olive oil and seasonings and add them to the roasting pan for the last 10-12 minutes of cooking, ensuring they are tender-crisp.
• After resting, slice the steak against the grain. Slicing against the grain breaks down the muscle fibers, making the steak more tender and easier to chew.
• Serve the sliced steak alongside the roasted vegetables. Drizzle any pan juices from the steak over both the steak and vegetables for extra flavor. Garnish with fresh herbs, if desired.

Nutrition Facts for Steak and Roasted Veggies (per serving, approximate)

This meal is not only delicious but also packed with nutrients. Here’s a breakdown of the approximate nutrition facts per serving (assuming 4 servings from the recipe above, using sirloin steak and a balanced mix of vegetables):

• Servings: 4
• Calories: Approximately 550-700 kcal (depending on steak cut and portion size)
• Protein: 40-50g (Excellent source of protein, essential for muscle building and satiety)
• Iron: Good source (From steak and some vegetables, essential for oxygen transport)

Note: These are approximate values and can vary based on specific ingredients, portion sizes, and cooking methods. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time for Steak and Roasted Veggies

This recipe is perfect for a weeknight dinner because it’s relatively quick to prepare. Here’s a breakdown of the estimated time:

• Prep Time: 20-25 minutes (Chopping vegetables, seasoning steak and vegetables)
• Cook Time: 30-40 minutes (Roasting vegetables and steak in the oven)
• Resting Time: 5-10 minutes (Resting the steak after cooking)
• Total Time: Approximately 55-75 minutes

This includes preheating time and allows for a comfortable pace in the kitchen. You can even shorten the prep time by using pre-cut vegetables if desired.

How to Serve Steak and Roasted Veggies

Steak and roasted vegetables is a complete and satisfying meal on its own, but here are some serving suggestions to elevate your dining experience:

• As a Standalone Meal: Simply plate the sliced steak alongside a generous portion of roasted vegetables. This is the most straightforward and delicious way to enjoy this dish.
• With a Grain Side: Serve over a bed of fluffy quinoa, brown rice, or couscous. The grains will soak up the delicious pan juices and provide additional carbohydrates for a more substantial meal.
• With a Creamy Sauce: Enhance the richness with a dollop of creamy horseradish sauce, chimichurri, garlic butter, or a red wine reduction. These sauces add extra flavor dimensions and complement the steak beautifully.
• As a Steak Salad: Let the steak and vegetables cool slightly, then toss them with mixed greens and a light vinaigrette for a hearty and healthy steak salad. This is a great way to use leftovers as well.
• In Steak Bowls: Create customizable steak bowls by adding a base of grains (rice, quinoa), roasted vegetables, sliced avocado, and a flavorful sauce like sriracha mayo or a lemon-herb dressing.

Additional Tips for Perfect Steak and Roasted Veggies

Want to take your steak and roasted veggies to the next level? Here are some additional tips and tricks to ensure success every time:

1. Choose the Right Steak Cut: Different cuts of steak have varying levels of tenderness and flavor. Ribeye is known for its rich marbling and tenderness, while New York Strip offers a leaner but still flavorful option. Sirloin is a more budget-friendly choice that’s still delicious when cooked properly. Filet Mignon is the most tender but also the most expensive. Select a cut that suits your preferences and budget.
2. Don’t Overcrowd the Pan: When roasting vegetables, ensure they are spread in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, resulting in soggy vegetables. Use multiple baking sheets if necessary to give the vegetables enough space to roast properly.
3. Preheat Your Skillet Properly for Searing: A hot skillet is crucial for achieving a good sear on the steak. Allow your skillet to heat up fully over high heat before adding the oil and steak. You’ll know it’s ready when a drop of water flicked into the pan evaporates instantly.
4. Season Generously: Don’t be shy with the salt, pepper, and herbs! Season both the steak and vegetables generously to enhance their natural flavors. Seasoning is key to a flavorful and well-balanced dish. Consider adding a pinch of red pepper flakes for a subtle kick.
5. Rest Your Steak: Resting the steak after cooking is essential for juicy and tender results. Allow the steak to rest for 5-10 minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, preventing them from running out when you slice it.
6. Vary Your Vegetables Seasonally: Roasted vegetables are incredibly versatile. Feel free to swap out vegetables based on what’s in season and your personal preferences. Root vegetables like potatoes, sweet potatoes, and parsnips are great in the fall and winter, while asparagus, bell peppers, and zucchini are perfect for spring and summer.
7. Marinate Your Steak for Extra Flavor (Optional): For even more flavor, consider marinating your steak for 30 minutes to a few hours before cooking. A simple marinade of olive oil, balsamic vinegar, garlic, and herbs can add depth and tenderness to the steak.
8. Use a Meat Thermometer for Perfect Doneness: The most accurate way to ensure your steak is cooked to your desired doneness is to use a meat thermometer. Insert it into the thickest part of the steak to check the internal temperature. This eliminates guesswork and guarantees perfectly cooked steak every time.

Frequently Asked Questions (FAQ) about Steak and Roasted Veggies

Here are some common questions people ask about making steak and roasted vegetables:

Q1: Can I use different cuts of steak for this recipe?
A: Absolutely! This recipe is versatile and works well with various cuts of steak. Ribeye, New York Strip, Sirloin, Filet Mignon, and even flank steak (though cooking time will need adjustment for thinner cuts) are all excellent choices. Choose a cut that you enjoy and that fits your budget.

Q2: What are the best vegetables to roast with steak?
A: The best vegetables for roasting are those that hold their shape and flavor well under high heat. Broccoli, carrots, bell peppers, onions, zucchini, asparagus, Brussels sprouts, potatoes, sweet potatoes, and parsnips are all fantastic options. Choose a colorful mix for visual appeal and a variety of nutrients.

Q3: How do I ensure my steak is cooked to my preferred level of doneness?
A: The most reliable way to cook steak to your desired doneness is to use a meat thermometer. Refer to a steak temperature chart for internal temperatures corresponding to rare, medium-rare, medium, medium-well, and well-done. Insert the thermometer into the thickest part of the steak for an accurate reading.

Q4: Can I prepare the vegetables ahead of time?
A: Yes, you can chop the vegetables a few hours ahead of time and store them in an airtight container in the refrigerator. However, it’s best to season them just before roasting to prevent them from becoming soggy. You can also marinate the steak a few hours in advance or even overnight for enhanced flavor.

Q5: How do I reheat leftover steak and roasted vegetables?
A: To reheat leftover steak and roasted vegetables, preheat your oven to 350°F (175°C). Place the vegetables on a baking sheet and the steak in an oven-safe dish (you can add a splash of beef broth or water to the dish to keep the steak moist). Reheat for 10-15 minutes, or until heated through. Avoid microwaving steak as it can become tough.

Q6: Is steak and roasted vegetables a healthy meal?
A: Yes, steak and roasted vegetables is a very healthy and balanced meal. It’s a great source of lean protein from the steak, fiber and vitamins from the vegetables, and healthy fats from olive oil. It’s a nutritious and satisfying option that can be part of a healthy diet.

Q7: Can I make this recipe vegetarian or vegan?
A: To make this recipe vegetarian, you can substitute the steak with hearty vegetarian protein sources like portobello mushrooms, halloumi cheese (for vegetarian), or large slices of firm tofu. For a vegan option, use tofu or portobello mushrooms, and ensure you are using plant-based alternatives for any animal-derived seasonings or sauces if you are adding them.

Q8: Can I cook steak and vegetables on the grill instead of roasting?
A: Absolutely! Grilling steak and vegetables is a fantastic alternative, especially during warmer months. Preheat your grill to medium-high heat. Grill the vegetables in a grill basket or on foil packets until tender-crisp. Grill the steak to your desired doneness, searing both sides over direct heat and then moving to indirect heat to finish cooking if needed. Grilling adds a wonderful smoky flavor to both the steak and vegetables.

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