nicolette@theyardgym.com.au
Steak with Oven-Roasted Vegetables
25 minutes
Ribeye Steak, Bone-in (room
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
temperature) Sea Salt & Black Pepper (to taste)
Extra Virgin Olive Oil (divided) Butter
Pat the steak very dry with a paper towel. Season liberally with salt and pepper.
Garlic (cloves, smashed)
Heat a cast-iron skillet over medium heat until hot. Add 2/3 of the oil. Place the steak in the middle of the skillet and cook for 13 to 15 minutes, flipping and turning every two to three minutes, until a dark crust has formed on both sides. Reduce the heat and add the butter, garlic, and rosemary, and spoon over the top of the steak until the garlic is slightly browned. Remove and let rest for at least 10 minutes before slicing. Meanwhile, toss the brussels sprouts and green beans with the remaining oil, salt, and pepper. Place in the oven and bake until crispy, about 15 to 18 minutes. Divide the vegetables and steak onto plates. Enjoy!
Rosemary (fresh, chopped) Brussels Sprouts (trimmed and
halved)
Green Beans (washed, trimmed)
566 38g 22g
Fiber
8g
Sugar
7g 40g
Refrigerate in an airtight container for up to three days. Omit the butter. This recipe was tested with a 2-inch (5 cm) steak. Adjust the cooking time as
Cholesterol
124mg 182mg 1913IU
Sodium
Vitamin A Vitamin C
needed based on the thickness of the steak. Use avocado oil.
94mg
Calcium
113mg
Iron
7mg
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