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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, .grilled rib-eye steak and roasted root vegetables. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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

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

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

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