beef steak with vegetables recipe

Written ByJenny Smyth Posted on
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The Best beef steak with vegetables recipe

I’m so excited to share this beef steak with vegetables recipe with you all! This dish has been a staple in our household for years, and it’s a perfect combination of flavors and textures that everyone loves.

I first discovered this recipe when I was still in college, and it quickly became a favorite among my friends and family. The best part is that it’s incredibly easy to make, and you can customize it to your liking by adding or subtracting different vegetables.

My kids adore helping me cook this meal, and they always get excited when they see the sizzling steak on the plate. The aroma of the seared meat and the tender veggies wafting from the oven is simply irresistible.

Whether you’re hosting a family dinner or just need a quick weeknight meal, this recipe is sure to please even the pickiest eaters. I’ve experimented with various seasonings and spices over the years, but the key to success lies in using high-quality ingredients and cooking techniques that bring out the natural flavors of each component.

When cooked correctly, the steak turns out juicy and full of flavor, while the vegetables are tender but still crisp. This dish is also an excellent way to get your daily dose of vitamins and minerals from the variety of colorful veggies.

My family loves it when I serve this with a side of garlic mashed potatoes or creamy coleslaw for an added treat. The beauty of this recipe is that it’s versatile enough to accommodate different tastes and dietary needs.

Beef Steak with Vegetables

4.9 from 650 votes

A hearty and flavorful dish featuring tender pan-seared beef steak served alongside a medley of colorful roasted vegetables. This recipe is perfect for a satisfying weeknight dinner that is both nutritious and delicious.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 2Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Steak

2 (8 oz) ribeye or sirloin steaks, about 1 inch thick
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, smashed

For the Vegetables

1 medium zucchini, sliced into half-moons
1 red bell pepper, sliced into strips
1 cup cherry tomatoes, halved
1 small red onion, sliced into wedges
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Preheat the oven to 425°F.
2On a baking sheet, toss the zucchini, bell pepper, cherry tomatoes, and red onion with 2 tablespoons olive oil, oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
3Spread in a single layer and roast for 20 minutes, stirring halfway, until the vegetables are tender and lightly charred at the edges.
4While the vegetables roast, pat the steaks dry with paper towels and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
5Heat a large cast-iron skillet over medium-high heat for 2 minutes, then add 1 tablespoon olive oil.
6When the oil shimmers, place the steaks in the skillet and cook for 4 minutes without moving them, until a deep golden-brown crust forms.
7Flip the steaks using tongs and add the smashed garlic cloves to the pan.
8Cook for another 4 minutes for medium-rare, or until the internal temperature reaches 135°F.
9For medium, cook 5-6 minutes per side or until the internal temperature reaches 145°F.
10The steak should feel firm but still give slightly when pressed.
11Transfer the steaks to a cutting board and let them rest for 5 minutes.
12Slice the steak against the grain into 1/2-inch thick strips.
13Serve the steak slices alongside the roasted vegetables, spooning any pan juices over the top.

🔧Equipment

Large cast-iron or heavy skillet
Baking sheet
Tongs
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 9g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 15g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For best results, let the steak come to room temperature for 20 minutes before cooking. You can substitute the vegetables with any seasonal produce like asparagus, broccoli, or mushrooms.

Watch Video Of How Beef Steak with Vegetables Works

This beef steak with vegetables recipe is always a good idea for any occasion – whether it’s a special family gathering or just a quick weeknight meal.

It’s easy to prepare ahead of time and reheats beautifully in the oven or microwave.

For long-term storage, let cooled leftovers sit at room temperature for up to two hours before refrigerating them; you can then store them in an airtight container in your fridge for up to three days or freeze them for up to two months.

❓ Frequently Asked Questions About Beef Steak with Vegetables

1. What type of steak should I use for this recipe?

A: You can use any cut of steak you prefer, but for optimal results, opt for a ribeye or strip loin as they are tender and full of flavor.

2. Can I substitute other vegetables instead of the ones listed?

A: Absolutely! Feel free to experiment with different combinations of vegetables like bell peppers, zucchini, carrots, or sweet potatoes.

3. How do I ensure my steak is cooked to perfection?

A: To achieve a perfect medium-rare or medium temperature, use a meat thermometer to check for internal temperatures between 135°F (57°C) for medium-rare and 145°F (63°C) for medium.

4. Can I make this recipe ahead of time?

A: Yes, you can prepare the vegetables ahead by chopping them up to a day in advance; however, cook the steak just before serving for optimal tenderness.

5. Are there any specific cooking techniques I should follow?

A: To achieve a nice crust on your steak, sear it in hot oil on both sides before finishing it off in the oven; also make sure to not overcrowd your skillet when cooking multiple steaks at once.

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