There’s something truly satisfying about a well-cooked steak paired with a vibrant medley of vegetables. Whether you’re preparing a weeknight dinner or impressing guests for a special occasion, this steak with vegetables recipe offers a perfect balance of hearty flavors and nutritious ingredients.
Juicy, tender steak combined with colorful vegetables creates a dish that’s both visually appealing and delicious. Plus, it’s surprisingly simple to make, even if you’re new to cooking steaks or roasting vegetables.
In this recipe, we’ll guide you through selecting the right cut of steak, seasoning it to perfection, and cooking an assortment of vegetables that complement the meat’s rich flavor. Along the way, you’ll discover tips to elevate your cooking experience, variations to suit your taste, and nutritional insights to keep your meal balanced.
Ready to dive into a meal that’s both comforting and wholesome? Let’s get started!
Why You’ll Love This Recipe
This steak with vegetables recipe is a winner for many reasons. First, it’s incredibly versatile—you can use your preferred steak cut and swap in vegetables you have on hand.
It’s also a one-pan meal when roasted together, cutting down on cleanup time.
Not only does this recipe deliver on flavor, but it also offers a nutritious punch. The vegetables provide essential vitamins and fiber, while the steak supplies high-quality protein and important minerals like iron and zinc.
Cooking steak alongside vegetables allows the flavors to mingle, creating a harmonious dish that’s both satisfying and healthy.
Whether you enjoy a classic peppery ribeye or a lean sirloin, this recipe adapts beautifully. Plus, it’s perfect for pairing with side dishes, such as our Veggie Quesadilla Recipe Indian Style Easy & Delicious or a fresh salad.
It’s a simple yet elegant meal that will quickly become a staple in your kitchen.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Ribeye or Sirloin Steak | 2 (8 oz) steaks | About 1-inch thick |
| Olive Oil | 3 tbsp | Divided for steak and vegetables |
| Garlic | 3 cloves | Minced |
| Fresh Rosemary | 2 sprigs | Chopped |
| Fresh Thyme | 2 sprigs | Chopped |
| Salt | To taste | Preferably kosher |
| Black Pepper | To taste | Freshly ground |
| Carrots | 3 medium | Cut into sticks |
| Broccoli Florets | 2 cups | Fresh |
| Red Bell Pepper | 1 large | Cut into strips |
| Yellow Zucchini | 1 medium | Sliced |
| Lemon | 1 | Juiced (optional for garnish) |
Equipment
- Cast iron skillet or heavy-bottomed frying pan – ideal for searing steak.
- Baking sheet or roasting pan – for roasting vegetables.
- Sharp knife – for slicing vegetables and trimming steak.
- Cutting board
- Tongs – for flipping steak safely.
- Meat thermometer (optional) – ensures perfect doneness.
- Mixing bowl – to toss vegetables with oil and seasoning.
- Aluminum foil – for resting steak.
Instructions
- Prepare the Steak: Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. This helps ensure even cooking.
- Season the Steak: Pat the steaks dry with paper towels. Generously season both sides with salt and freshly ground black pepper. Rub with 1 tablespoon of olive oil and sprinkle with half of the minced garlic and chopped rosemary and thyme.
- Preheat the Skillet: Heat a cast iron skillet over medium-high heat until very hot. This will give the steak a beautiful sear.
- Sear the Steak: Add the steak to the hot skillet. Cook for about 4-5 minutes on each side for medium-rare (adjust according to thickness and preference). Use tongs to flip the steak only once. If using, add a small pat of butter while searing for extra richness.
- Rest the Steak: Remove the steak from the skillet and tent loosely with aluminum foil. Let it rest for 5-10 minutes to allow juices to redistribute, keeping the steak juicy and tender.
- Prepare the Vegetables: While the steak rests, preheat your oven to 425°F (220°C). In a mixing bowl, toss the carrots, broccoli florets, red bell pepper, and yellow zucchini with 2 tablespoons of olive oil, remaining garlic, and a pinch of salt and pepper.
- Roast the Vegetables: Spread the vegetables evenly on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until they’re tender and lightly caramelized.
- Serve: Plate the rested steak alongside the roasted vegetables. Squeeze fresh lemon juice over the vegetables for a bright, fresh finish if desired.
Tips & Variations
“Resting the steak after cooking is key to juicy results—don’t skip it!”
Choosing the cut: Ribeye offers rich marbling and flavor, while sirloin is leaner but still tender. For a lean option, try filet mignon.
Vegetable swaps: Feel free to substitute or add vegetables such as asparagus, green beans, mushrooms, or cherry tomatoes depending on your preference and seasonality.
Cooking methods: If you prefer, you can grill the steak instead of pan-searing, and roast the vegetables on the grill using a grill basket.
Make it a marinade: Marinate your steak for 30 minutes to 2 hours in a mixture of olive oil, garlic, herbs, and lemon juice for an extra flavor boost.
Looking for a complementary vegetable side? Check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for flavorful plant-based sides that pair beautifully with steak.
Nutrition Facts
| Nutrient | Per Serving (1 steak + vegetables) |
|---|---|
| Calories | 520 kcal |
| Protein | 45 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Fat | 30 g |
| Saturated Fat | 10 g |
| Cholesterol | 110 mg |
| Sodium | 450 mg |
| Vitamin A | 150% DV |
| Vitamin C | 120% DV |
| Iron | 30% DV |
Serving Suggestions
This steak with vegetables dish shines on its own but can be enhanced with a few simple sides. Consider serving with:
- Garlic mashed potatoes or creamy polenta for comforting carbs.
- A fresh green salad tossed in a light vinaigrette to add crispness and balance.
- Warm crusty bread or try our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a fun twist on wraps.
- For a complete meal, pair with a robust red wine or your favorite craft beer.
For a lighter protein option on busy days, explore our Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal—a flavorful alternative that’s just as satisfying.
Conclusion
Cooking steak with vegetables is a timeless combination that delivers both comfort and nutrition in one plate. This recipe’s straightforward approach ensures that even beginner cooks can achieve restaurant-quality results at home.
By paying attention to seasoning, cooking times, and resting your steak, you’ll enjoy a juicy, flavorful centerpiece complemented perfectly by roasted, caramelized vegetables. The flexibility of this recipe allows you to tailor it to your taste and available ingredients, making it a reliable go-to meal.
Whether it’s a casual dinner or a special occasion, this dish impresses with minimal fuss and maximum flavor. Pair it with your favorite sides or explore more delicious recipes on our site to keep your menu fresh and exciting.
Happy cooking, and enjoy every bite of your steak and vegetable feast!
📖 Recipe Card: Steak with Vegetables
Description: A juicy grilled steak served with a colorful mix of sautéed vegetables. Perfect for a healthy and satisfying meal.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 4 boneless ribeye steaks (6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 medium red onion, sliced
- 1 cup cherry tomatoes
- 2 tablespoons butter
- 2 cloves garlic, minced
Instructions
- Preheat grill to medium-high heat.
- Season steaks with salt, pepper, and garlic powder.
- Grill steaks for 4-5 minutes per side or until desired doneness.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add bell peppers, zucchini, and onion; cook for 7-8 minutes until tender.
- Add cherry tomatoes and cook for an additional 2 minutes.
- Stir in butter and remove vegetables from heat.
- Serve steaks topped with sautéed vegetables.
Nutrition: Calories: 450 | Protein: 40g | Fat: 28g | Carbs: 12g
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