Grilled Ribeye Roasted Vegetable and Potato
This delicious recipe combines succulent grilled ribeye steak, with roasted vegetables and potatoes for a hearty dinner. The marinade used to tenderize the steak enhances its flavor, while the smoky grilled taste perfectly complements the crunchy roasted vegetables and potatoes. Serve this dish with your favorite side dishes, such as a fresh green salad or garlic bread, and you have a complete meal that will leave everyone satisfied!
Ingredients:
2 pounds of boneless ribeye steak
4 cloves of garlic, minced
4 tablespoons of olive oil
2 tablespoons of Worcestershire sauce
1 teaspoon of ground black pepper
2 teaspoons of thyme
1 teaspoon of oregano
1/2 teaspoon of chili powder
2 large carrots, chopped into ½ inch pieces
1 large onion, chopped into ½ inch pieces
5 small new potatoes, quartered
Instructions:
In a shallow glass dish or plastic bag mix together the garlic, olive oil, Worcestershire sauce, black pepper, thyme, oregano and chili powder. Add in the steak and turn to coat all sides in the marinade. Cover with plastic wrap or seal the bag shut tight and refrigerate for at least 4 hours or overnight.
Preheat oven to 425˚F (220˚C). Place carrots & onions on baking sheet lined with parchment paper. Drizzle with some olive oil and season with salt & pepper to taste then toss all ingredients together until coated evenly. Arrange in an even layer on baking sheet then bake for 25 minutes stirring once halfway through cooking time. After 25 minutes add potatoes then continue baking for another 20 minutes until all vegetables are cooked through & lightly browned.
Heat a grill pan over medium-high heat then brush lightly with some vegetable oil then place steaks onto the grill pan – cook for 4 minutes per side until internal temperature reaches 130˚F – remove from heat immediately when ready to avoid overcooking & transfer onto warmed serving plates or platter surrounded by roasted vegetables & potatoes then garnish as desired before serving hot. Enjoy!
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