Traditional Steak & Potatoes with Roasted Vegetables
35 min serves 2-4
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.
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
- Preheat oven to 425°F.
- 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.
- 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.
- 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.
- Cut the steak against the grain.
- Serve with the vegetables.
Made with Pre©
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*vs. USDA Data for Choice
