Grilled Steak with Roasted Vegetables
A flavorful grilled steak paired with tender roasted vegetables, seasoned simply with herbs and spices. A hearty and wholesome meal for two.
Prepare vegetables for roasting
Preheat your oven to 400°F (200°C). On a large baking sheet, combine the bell pepper pieces, zucchini half-moons, red onion wedges, and broccoli florets. Drizzle with 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Toss the vegetables well to coat them evenly. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned, stirring halfway through.
💡 Pro Tips:
- •Cut vegetables into similar sizes so they cook evenly.
- •Roasting gives vegetables a nice caramelized flavor.
Prepare the steaks
While the vegetables are roasting, pat the steaks very dry with paper towels. Season both sides of each steak generously with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon dried rosemary or fresh chopped rosemary. This is important for flavor and a good crust.
💡 Pro Tips:
- •Patting steaks dry helps achieve a better browned crust.
- •Seasoning right before grilling allows flavors to penetrate.
Grill the steaks
Heat a grill or grill pan to medium-high heat. Once hot, brush the grill grates lightly with 1 tablespoon olive oil. Place the seasoned steaks on the hot grill. For medium-rare doneness (warm red center), grill for 4-5 minutes per side. For medium doneness (pink center), grill for 5-6 minutes per side. Adjust cooking time based on thickness and your desired doneness. Use a meat thermometer to check the internal temperature (130-135°F for medium-rare, 135-140°F for medium).
💡 Pro Tips:
- •Only flip the steak once for the best grill marks and browned crust.
- •Do not press on the steak with a spatula, as this squeezes out juices.
Rest and serve
Once cooked to your liking, remove the grilled steaks from the grill and place them on a cutting board or plate. Let them rest for 5-10 minutes. Resting allows the juices to settle back into the meat, keeping it tender and juicy. Serve the rested steaks alongside the roasted vegetables.
💡 Pro Tips:
- •Resting meat is crucial for tenderness and juiciness.
- •Slicing the steak against the grain (across the muscle fibers) makes it even more tender.
- Large baking sheet
- Grill or grill pan
- Tongs
- Meat thermometer (recommended)
- Knife and cutting board
- Measuring spoons
- Measuring cups
- 💡For a garlic butter finish, melt 1 tablespoon butter with 1 clove minced garlic and pour over the rested steaks.
- 💡You can vary the roasted vegetables based on season or preference; potatoes or Brussels sprouts are also good choices.
- 💡Ensure your grill is very hot before adding the steak to achieve a good browned crust quickly.
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