Grilled Steak with Roasted Potatoes and Sautéed Vegetables

Ingredients

• 1.5 lb steak (ribeye or sirloin)
• 1.5 lb potatoes
• 2 medium zucchini
• 2 medium bell peppers
• 1 medium onion
• 3 tbsp olive oil
• 2 tbsp butter
• 1 tsp salt

Instructions

1. 1

   Preheat oven to 425°F. Cut 1.5 lb potatoes into 1-inch cubes and toss with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast until golden and tender, about 25 minutes.

2. 2

   While potatoes roast, slice 2 zucchini, 2 bell peppers, and 1 onion into strips. Heat 1 tbsp olive oil in a large skillet over medium-high heat.

3. 3

   Add the sliced vegetables to the skillet with a pinch of salt. Sauté, stirring occasionally, until tender and lightly charred, about 8 minutes. Remove from skillet and keep warm.

4. 4

   Pat 1.5 lb steak dry and season both sides with remaining 1/2 tsp salt and black pepper if desired. Heat 1 tbsp olive oil in the same skillet over high heat.

5. 5

   Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. In the last minute, add 2 tbsp butter and baste the steak with it.

6. 6

   Remove steak from skillet and let rest for 5 minutes. Slice against the grain and serve with roasted potatoes and sautéed vegetables.

7. 7

   Optional: sprinkle with fresh herbs like parsley or thyme before serving.

Tools you’ll need

• baking sheet
• large skillet
• knife
• cutting board

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