Seared Steak with Roasted Potatoes and Carrots
Ingredients:
For the Steak:
2 ribeye or sirloin steaks (your preferred cut)
2 tablespoons olive oil
Salt and black pepper, to taste
2 cloves garlic, minced
1 tablespoon fresh rosemary or thyme (optional)
For the Roasted Vegetables:
4 medium potatoes, quartered
2 cups baby carrots (or regular carrots, cut into chunks)
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon garlic powder
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Roasted Vegetables:
Preheat your oven to 400°F (200°C).
Toss the quartered potatoes and carrots in olive oil, salt, pepper, and garlic powder.
Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and tender, tossing halfway through.
Season the Steak:
While the vegetables are roasting, pat the steaks dry with paper towels.
Rub both sides of the steak with olive oil and season generously with salt, black pepper, and minced garlic. If using, sprinkle fresh rosemary or thyme on top.
Sear the Steak:
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add a drizzle of olive oil.
Sear the steaks for 3-4 minutes per side for medium-rare, or cook to your desired level of doneness. Remove from the skillet and let the steaks rest for 5 minutes before serving.
Serve:
Plate the seared steaks alongside the roasted potatoes and carrots. Garnish with fresh parsley for a pop of color and extra flavor.
Optionally, drizzle the pan juices over the steak and vegetables for added richness.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2 hearty portions
Seared Steak with Roasted Potatoes and Carrots
