Ingredients
2 ribeye steaks (about 1 inch thick)
1 bell pepper, sliced (any color)
1 medium onion, sliced into rounds
1 cup cherry tomatoes
3 tbsp olive oil
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Directions
Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C).
Line a sheet pan with parchment paper or lightly grease it.
Step 2: Prepare the Veggies
In a bowl, toss the sliced bell peppers, onion, and cherry tomatoes with 2 tbsp olive oil, garlic, smoked paprika, thyme, salt, and pepper.
Spread the veggies evenly on the sheet pan.
Step 3: Season the Steak
Rub the ribeye steaks with 1 tbsp olive oil and season generously with salt and pepper on both sides.
Step 4: Assemble and Roast
Place the steaks on the sheet pan amidst the vegetables.
Roast in the oven for 15-20 minutes, flipping the steaks halfway through. (Adjust time based on your preferred doneness: 130°F for medium-rare, 140°F for medium.)
Step 5: Broil for a Perfect Finish
Turn on the broiler for 2-3 minutes to give the steak and veggies a slightly charred finish.
Step 6: Serve
Garnish with freshly chopped parsley and serve immediately.
Pair with crusty bread or mashed potatoes for a complete meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: ~400 kcal per serving
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