.Grilled Rib-eye Steak and Roasted Root vegetables
.Grilled Rib-eye Steak and Roasted Root vegetables

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, .grilled rib-eye steak and roasted root vegetables. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

.Grilled Rib-eye Steak and Roasted Root vegetables is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. .Grilled Rib-eye Steak and Roasted Root vegetables is something which I have loved my whole life. They’re nice and they look fantastic.

Place mushroom and onion slices in pan on medium high heat. Season with Kosher salt and pepper (I like to sprinkle in herbes de provence). Stir until onions are soft and mushrooms are a rich brown color. Plate steak with mushrooms and onions on top of each steak and roasted vegetables..

To get started with this recipe, we have to first prepare a few ingredients. You can cook .grilled rib-eye steak and roasted root vegetables using 13 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make .Grilled Rib-eye Steak and Roasted Root vegetables:
  1. Prepare Meal
  2. Take Rib-eye steaks
  3. Prepare Red potatoes
  4. Make ready White potatoes
  5. Take Carrots
  6. Prepare Red onion
  7. Prepare Kosher salt
  8. Make ready Black pepper
  9. Get salted butter
  10. Get Olive oil
  11. Take Cider vinegar
  12. Make ready Condiment for the steaks
  13. Make ready Baby porta bella mushrooms

One-Pan Grilled Steak and Vegetables One-Pan Grilled Steak and Vegetables. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Season the steak with salt, smashed peeled garlic, and a few sprigs of thyme per side.

Instructions to make .Grilled Rib-eye Steak and Roasted Root vegetables:
  1. Preheat oven to 350° / And Preheat grill (charcoal, electric indoor)
  2. Wash and cut potatoes into bite sized nuggets leaving the skins on
  3. Cut onion into slices. Cut mushrooms in half.
  4. Place half of the onion slices and all of the sliced mushrooms in a bowl together and set aside.
  5. Place the remaining onion slices in another bowl with cut up potatoes and carrots. Toss with olive oil and seasonings.
  6. Place seasoned vegetables on a flat baking sheet a set in preheated oven 30 minutes (or until potatoes are tender to touch with a fork).
  7. Season steaks (I prefer McCormacks Montreal Steak Seasonings)
  8. On a hot grill (high heat for Indoor Electric grills), Place 1/2" thick steaks on (you should hear an immediate sizzle). Cook until desired amount of done-ness(6-7 minutes each side for medium rare if starting with cold steaks).
  9. In a non-stick fry pan melt butter and teaspoon of olive oil.
  10. Place mushroom and onion slices in pan on medium high heat. Season with Kosher salt and pepper (I like to sprinkle in herbes de provence). Stir until onions are soft and mushrooms are a rich brown color.
  11. Plate steak with mushrooms and onions on top of each steak and roasted vegetables.

Do not add water or cover. Season the steak with salt, smashed peeled garlic, and a few sprigs of thyme per side. Placing a cooling rack on a cookie sheet, lay the steak on top. Grease a large roasting pan and place all the vegetables in a single layer. Season and drizzle olive oil on top.

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