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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, .grilled rib-eye steak and roasted root vegetables. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

.Grilled Rib-eye Steak and Roasted Root vegetables is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. .Grilled Rib-eye Steak and Roasted Root vegetables is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

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

Grilled Rib-eye Steak and Roasted Root vegetables. 🔥 HOW to GRILL a STEAK by Master Chef Robert Del Grande 🔥. Make a Classic Pan-Seared Ribeye Steak Recipe. A great spring recipe, and a perfect way to serve this prime cut of beef. Don't go out for a great rib eye when you can make this meal, complete with veggies, in minutes.

Steps 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.

A great spring recipe, and a perfect way to serve this prime cut of beef. Don't go out for a great rib eye when you can make this meal, complete with veggies, in minutes. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. One-Pan Grilled Steak and Vegetables One-Pan Grilled Steak and Vegetables.

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