.Grilled Rib-eye Steak and Roasted Root vegetables
.Grilled Rib-eye Steak and Roasted Root vegetables

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, .grilled rib-eye steak and roasted root vegetables. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

.Grilled Rib-eye Steak and Roasted Root vegetables is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. .Grilled Rib-eye Steak and Roasted Root vegetables is something which I’ve loved my whole life.

Place mushroom and onion slices in pan on medium high heat. Season with Kosher salt and pepper (I like to sprinkle in herbes de provence). Stir until onions are soft and mushrooms are a rich brown color. Plate steak with mushrooms and onions on top of each steak and roasted vegetables..

To get started with this recipe, we must prepare a few components. You can have .grilled rib-eye steak and roasted root vegetables using 13 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make .Grilled Rib-eye Steak and Roasted Root vegetables:
  1. Make ready Meal
  2. Prepare Rib-eye steaks
  3. Get Red potatoes
  4. Get White potatoes
  5. Make ready Carrots
  6. Get Red onion
  7. Make ready Kosher salt
  8. Get Black pepper
  9. Prepare salted butter
  10. Get Olive oil
  11. Prepare Cider vinegar
  12. Make ready Condiment for the steaks
  13. Take Baby porta bella mushrooms

Make the root vegetable mash: Combine the potatoes, carrots, parsnips, cream, milk, salt, cinnamon stick, garlic and onion in a large pot over medium heat. One-Pan Grilled Steak and Vegetables One-Pan Grilled Steak and Vegetables. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.

Instructions to make .Grilled Rib-eye Steak and Roasted Root vegetables:
  1. Preheat oven to 350° / And Preheat grill (charcoal, electric indoor)
  2. Wash and cut potatoes into bite sized nuggets leaving the skins on
  3. Cut onion into slices. Cut mushrooms in half.
  4. Place half of the onion slices and all of the sliced mushrooms in a bowl together and set aside.
  5. Place the remaining onion slices in another bowl with cut up potatoes and carrots. Toss with olive oil and seasonings.
  6. Place seasoned vegetables on a flat baking sheet a set in preheated oven 30 minutes (or until potatoes are tender to touch with a fork).
  7. Season steaks (I prefer McCormacks Montreal Steak Seasonings)
  8. On a hot grill (high heat for Indoor Electric grills), Place 1/2" thick steaks on (you should hear an immediate sizzle). Cook until desired amount of done-ness(6-7 minutes each side for medium rare if starting with cold steaks).
  9. In a non-stick fry pan melt butter and teaspoon of olive oil.
  10. Place mushroom and onion slices in pan on medium high heat. Season with Kosher salt and pepper (I like to sprinkle in herbes de provence). Stir until onions are soft and mushrooms are a rich brown color.
  11. Plate steak with mushrooms and onions on top of each steak and roasted vegetables.

Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Grease a large roasting pan and place all the vegetables in a single layer. Season and drizzle olive oil on top. Brush the meat with olive oil and season generously with salt and pepper.

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