Ingredients:
For the Beef Steak:
- 2 ribeye steaks or your preferred cut (about 1-inch thick)
- 2 tbsp olive oil
- 2 garlic cloves (minced)
- 1 tsp dried rosemary or thyme
- Salt and pepper to taste
- 1 tbsp butter (optional, for finishing)
For the Roasted Root Vegetables:
- 2 large carrots (peeled and cut into chunks)
- 2 parsnips (peeled and cut into chunks)
- 1 large sweet potato (peeled and cut into chunks)
- 1 red onion (cut into wedges)
- 2 tbsp olive oil
- 1 tsp dried thyme or rosemary
- 1 tsp paprika
- Salt and pepper to taste
Instructions:
1. Prepare the Vegetables:
- Preheat your oven to 400°F (200°C).
- Toss the carrots, parsnips, sweet potato, and red onion in a large bowl with olive oil, dried thyme or rosemary, paprika, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet.
2. Roast the Vegetables:
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden brown. Stir halfway through for even roasting.
3. Prepare the Steak:
- While the vegetables are roasting, take the steaks out of the refrigerator and let them come to room temperature.
- Rub the steaks with olive oil, minced garlic, dried rosemary or thyme, salt, and pepper.
4. Cook the Steak:
- Heat a grill pan or skillet over medium-high heat.
- Cook the steaks for about 4-5 minutes per side for medium-rare, or adjust cooking time for your preferred doneness. Use a meat thermometer for best results: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
- If desired, add a pat of butter to the pan during the last minute of cooking for extra flavor. Let the steaks rest for 5 minutes before slicing.
5. Serve:
- Plate the steaks alongside the roasted root vegetables.
- Garnish with fresh herbs if desired, and serve hot.
Enjoy your perfectly cooked beef steak with delicious roasted root vegetables!
