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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, .grilled rib-eye steak and roasted root vegetables. One of my favorites food recipes. For mine, I will make it a little bit tasty. 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 foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. .Grilled Rib-eye Steak and Roasted Root vegetables is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook .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. Make ready Meal
  2. Get 2 Rib-eye steaks
  3. Make ready 3 medium Red potatoes
  4. Make ready 3 medium White potatoes
  5. Take 2 large Carrots
  6. Prepare 1 large Red onion
  7. Prepare 1 Kosher salt
  8. Make ready 1 Black pepper
  9. Prepare 1/3 tbsp salted butter
  10. Get 1 tbsp Olive oil
  11. Make ready 1/2 tsp Cider vinegar
  12. Prepare Condiment for the steaks
  13. Take 6 large Baby porta bella mushrooms
Instructions 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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