Traditional Steak & Potatoes with Roasted Vegetables

Traditional steak and potatoes and roasted vegetables cooked all on one sheet tray. Add this staple to your dinner menu this week.

Cook time: 35min. total

PREP: 10min. | ACTIVE: 20min. | PASSIVE: 15min.

Traditional Steak & Potatoes with Roasted Vegetables
SERVING SIZE: 2-4 DIFFICULTY: Easy
April 22, 2019 Whole30
April 22, 2019 SERVING SIZE: 2-4 DIFFICULTY: Easy Whole30 #eatpre
Traditional Steak & Potatoes with Roasted Vegetables

FOR THIS RECIPE WE USED:

Ribeye - 10 oz. Beef Steaks

Ribeye - 10 oz. Beef Steaks

Ingredients:

  • 1 pound potatoes, cut into ½-inch wedges
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 4 cups chopped asparagus
  • 2 Pre Ribeye steaks patted dry
  • ½ teaspoon garlic powder
  • ½ teaspoon dried rosemary
  • 1 cup cherry tomatoes
  • 1 red onion, thinly sliced

Instructions:

  1. Preheat oven to 425°F.
  2. Toss potatoes with 1 tablespoon oil and a ¼ teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
  3. Toss asparagus, tomato, and red onion with the remaining 1 tablespoon oil and a ¼ teaspoon each salt and pepper in the bowl. Stir into the potatoes on the baking sheet.
  4. Sprinkle steak with garlic powder, rosemary and the remaining ¼ teaspoon each salt and pepper. Place on top of the vegetables. Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes.
  5. Cut the steak against the grain.  
  6. Serve with the vegetables.

Recipe by Chef Sarah Russo, @chefsarahrusso

Traditional Steak & Potatoes with Roasted Vegetables

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