.Grilled Rib-eye Steak and Roasted Root vegetables

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, .grilled rib-eye steak and roasted root vegetables. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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..

.Grilled Rib-eye Steak and Roasted Root vegetables is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. .Grilled Rib-eye Steak and Roasted Root vegetables is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have .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. Make ready Meal
  2. Take 2 Rib-eye steaks
  3. Get 3 medium Red potatoes
  4. Take 3 medium White potatoes
  5. Prepare 2 large Carrots
  6. Prepare 1 large Red onion
  7. Prepare 1 Kosher salt
  8. Make ready 1 Black pepper
  9. Take 1⁄3 tbsp salted butter
  10. Prepare 1 tbsp Olive oil
  11. Take 1⁄2 tsp Cider vinegar
  12. Prepare Condiment for the steaks
  13. Make ready 6 large 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. Grease a large roasting pan and place all the vegetables in a single layer.

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.

Do not add water or cover. Grease a large roasting pan and place all the vegetables in a single layer. Season and drizzle olive oil on top. Brush the meat with olive oil and season generously with salt and pepper. Place the steaks in a shallow dish, and place the prepared vegetables in a bowl.

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