Garlic Herb Steak With Roasted Spring Vegetables (Printable)
Tender garlic-herb steak served with colorful roasted spring vegetables for a complete, satisfying meal.
# List of ingredients:
→ Steak & Marinade
01 - 4 boneless ribeye or sirloin steaks (8 oz each)
02 - 3 tbsp olive oil
03 - 4 cloves garlic, minced
04 - 2 tbsp fresh rosemary, finely chopped
05 - 2 tbsp fresh thyme, finely chopped
06 - 1 tbsp fresh parsley, finely chopped
07 - 1 tsp kosher salt
08 - 1/2 tsp freshly ground black pepper
→ Roasted Spring Vegetables
09 - 1 lb baby carrots, peeled
10 - 1 lb asparagus, trimmed and cut into thirds
11 - 1 cup radishes, halved
12 - 1 cup sugar snap peas, trimmed
13 - 2 tbsp olive oil
14 - 1 tsp sea salt
15 - 1/2 tsp black pepper
16 - 1 tbsp fresh lemon juice
17 - 1 tbsp fresh chives, chopped for garnish
# Steps:
01 - Combine olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper in a small bowl. Rub mixture evenly over both sides of steaks. Let marinate at room temperature for 20 minutes.
02 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
03 - Toss carrots, asparagus, radishes, and sugar snap peas with olive oil, salt, and pepper. Spread vegetables evenly on the prepared baking sheet.
04 - Roast vegetables for 20-25 minutes, tossing halfway through, until tender and lightly browned. Drizzle with lemon juice and sprinkle with chives.
05 - While vegetables roast, heat a large cast-iron skillet or grill pan over medium-high heat. Sear steaks for 3-4 minutes per side for medium-rare, adjusting to desired doneness. Rest for 5 minutes before slicing.
06 - Slice steaks against the grain and serve alongside roasted spring vegetables.
# Expert Advice:
01 -
- The roasted vegetables turn naturally sweet while the steak stays juicy inside with a perfectly caramelized crust
- Everything cooks in about 30 minutes but tastes like it came from a fancy steakhouse
02 -
- Cold steaks seize up when they hit a hot pan, leading to uneven cooking
- Letting meat rest after cooking allows the juices to redistribute so they don't run out onto your cutting board
03 -
- Finish your sliced steak with a pat of herb butter while it's still hot
- Substitute any spring vegetables you have, fresh green beans or baby potatoes work wonderfully