Seared Steak with Roasted Vegetables

Ingredients

• 1.5 lb steak (such as sirloin or ribeye)
• 4 medium carrots
• 1 lb potatoes
• 1 large red onion
• 3 tbsp olive oil
• 2 tbsp fresh herbs (such as thyme or rosemary)
• 2 tbsp sunflower seeds
• 0 to taste salt and pepper

Instructions

1. 1

   Preheat oven to 425°F. Cut 4 carrots and 1 lb potatoes into 1-inch chunks, and 1 red onion into wedges. Toss with 2 tbsp olive oil, 1 tbsp herbs, salt, and pepper on a baking sheet.

2. 2

   Roast vegetables for 25-30 minutes, stirring halfway, until tender and browned at edges. Meanwhile, pat 1.5 lb steak dry and season generously with salt and pepper.

3. 3

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add steak and sear for 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F. Transfer to a plate and let rest for 5 minutes.

4. 4

   While steak rests, add 1 tbsp herbs and 2 tbsp sunflower seeds to the skillet. Cook over medium heat for 1 minute, stirring, until fragrant. Add 1/4 cup water and scrape up browned bits to make a quick pan sauce.

5. 5

   Slice the rested steak against the grain. Serve with roasted vegetables, drizzle with pan sauce, and sprinkle with extra sunflower seeds if desired.

Tools you’ll need

• baking sheet
• large skillet
• chef's knife
• cutting board
• meat thermometer

More recipes like this

• 

  Beef Curry with Rice and Boiled Eggs

  20 min

• 

  Beef Salad with Red Onion and Herbs

  20 min

• 

  Apple Pancakes

  25 min

• 

  Beet and Carrot Salad with Feta

  40 min