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Sliced Steak with Roasted Baby Potatoes and Carrots

Sliced Steak with Roasted Baby Potatoes and Carrots Bliss

Discover the delicious combination of juicy ribeye steak and crispy roasted vegetables in this Sliced Steak with Roasted Baby Potatoes and Carrots recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Main Dishes
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye steaks The rich marbling ensures juicy, tender bites.
  • 1 teaspoon salt A sprinkle enhances the natural flavors of the beef.
  • 1 teaspoon pepper Adds a touch of warmth and depth to the seasoning.
For the Roasted Vegetables
  • 2 cups baby potatoes These bite-sized beauties get perfectly crispy in the oven.
  • 2 cups carrots, sliced Their sweetness pairs wonderfully with the savory steak.
  • 2 tablespoons olive oil Helps achieve that golden-brown roast.
  • 1 clove garlic, smashed Infuses aromatic richness into the vegetables.
Optional Garnish
  • 1 piece lemon Adds a zesty brightness to the flavors.

Equipment

  • Oven
  • skillet
  • Baking Sheet
  • parchment paper
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Prepare a baking sheet lined with parchment paper.
  3. Spread the baby potatoes and sliced carrots on the baking sheet, drizzle with olive oil, and season with salt and pepper.
  4. Toss the vegetables to ensure they are well-coated and ready to roast.
  5. Roast the vegetables for 25-30 minutes, tossing them halfway through.
  6. Season the ribeye steaks with salt and pepper, let them sit at room temperature for 15 minutes.
  7. Heat a heavy skillet over high heat, almost smoking hot.
  8. Sear the steaks for 4-5 minutes on each side for medium-rare.
  9. Let the steaks rest for 5-10 minutes.
  10. Slice the steaks against the grain and serve alongside roasted potatoes and carrots.
  11. Drizzle any leftover pan juices over the dish before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 1200mgFiber: 5gSugar: 3gVitamin A: 3000IUVitamin C: 30mgCalcium: 50mgIron: 4mg

Notes

Resting the steaks after cooking is essential for juiciness. Toss vegetables halfway through roasting for even browning.

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