Grilled Ribeye with Roasted Vegetables: A Delicious, Healthy Steak Dinner

 

 

 

 

 

 

 

 

 

Ingredients for a Perfect Grilled Ribeye Steak with Roasted Vegetables

For the Steak:

2 premium beef ribeye steaks (around 250 g each)

2 tablespoons of high-quality olive oil

1 clove of garlic, finely minced

Guérande sea salt (or Himalayan salt)

Freshly ground black pepper

1 sprig of fresh rosemary or thyme (optional, for extra flavor)

For the Roasted Vegetables:

1 zucchini (great source of fiber)

1 red bell pepper (rich in Vitamin C)

1 yellow bell pepper

1 red onion (packed with antioxidants)

2 carrots (loaded with vitamins)

1 small eggplant (a nutrient-dense vegetable)

3 tablespoons of extra virgin olive oil

1 teaspoon of dried Provence herbs (adds aromatic flavor)

Salt and pepper to taste

Necessary Cooking Tools:

Sharp cutting board and kitchen knife

Cast iron skillet or high-quality grill pan (for the perfect sear)

Oven-safe baking dish (for roasting vegetables)

Baking paper (optional for easier cleanup)

Cooking spatula or tongs

Marinade bowl

 

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Step-by-Step Preparation for Grilled Ribeye with Roasted Vegetables

1. Preparing the Roasted Vegetables:
Preheat the oven to 200°C (fan-assisted setting).

Wash and chop the vegetables into medium-sized, bite-sized pieces to ensure even roasting.

Arrange the vegetables in a large baking dish or on a lined baking sheet.

Drizzle with olive oil, sprinkle with Provence herbs, and season with sea salt and freshly cracked black pepper. Toss everything well to ensure even coating.

Roast in the preheated oven for 30 to 40 minutes, stirring halfway through to ensure the vegetables cook evenly and turn golden brown. The result should be tender, caramelized vegetables.

2. Preparing the Grilled Ribeye Steak:
Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature.

Rub the steaks with olive oil, then season with minced garlic, sea salt, pepper, and optional fresh rosemary or thyme for added flavor.

Heat your cast iron skillet or grill over high heat until it’s extremely hot.

Sear the steaks for 2 to 3 minutes on each side for rare doneness (adjust the cooking time to your preferred level of doneness).

Once the steaks are seared, let them rest under a piece of aluminum foil for 5 minutes. This step allows the juices to redistribute, ensuring a tender, juicy steak.

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Tips for the Best Grilled Steak with Roasted Vegetables:

Use a meat thermometer to ensure your steak is cooked to the perfect temperature, especially if you prefer it cooked to medium or well-done.

For an extra touch, try adding a drizzle of balsamic glaze or a sprinkle of grated parmesan on the roasted vegetables after cooking.

Serve with a fresh salad or steamed greens for a well-balanced, low-carb meal.

 

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Healthy Cooking Tips for Grilled Ribeye and Roasted Veggies:

Opt for grass-fed beef ribeye steaks for a leaner cut with a higher omega-3 content.

Roasted vegetables are a fantastic way to enjoy nutrient-rich, low-calorie ingredients in a flavorful and healthy way.

Pair your grilled ribeye with a light red wine, such as Pinot Noir or Cabernet Sauvignon, to complement the rich, savory flavors.

 

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