Roasted Strip Steak and Vegetables

When we were in Bonaire, we ate mostly seafood. Larry is most definitely a meat and potatoes kind-of guy, but he also likes a wide variety of foods, including fresh seafood whenever we are by the sea. But now that we are home, Larry wants a lot of steak. I guess he was feeling a bit deprived, although he loves good seafood too. So steak was definitely on the menu once again.

I found a new recipe I wanted to try, that was quick, easy and delicious; my favorite kinds of recipes. I love quick and easy recipes, especially when they are full of flavor. It was steak and roasted vegetables cooked all together in one pan, roasted in the oven.

Of course I enhanced the original recipe and “Jeannefied it”, though I followed the directions for the cooking time, and the steak was a little over-cooked for my tastes, but it was still very good and full of flavor.

Strip Steak and Roasted Vegetables

1-1 1/2 cups mushrooms, quartered or sliced

2 bunches or broccolini or broccoli rabe, trimmed

1-2 TBSP garlic

1/2 onion, diced medium

1 tsp red pepper flakes or to taste

salt & pepper to taste

1/4 cup olive oil

2-3 TBSP lemon olive oil, optional

2-3 TBSP lemon balsamic vinegar, optional

1 cup grape tomatoes or other small tomatoes

1 can white beans, drained and rinsed – I used northern beans

1 1/2-2 lbs strip steak

Preheat the oven to 450* F or about 225* C.

Combine the oils and vinegar, garlic, salt, pepper and pepper flakes, then toss all the vegetables except the tomatoes and the beans. You know when I add the optional part that I have used that and recommend it. πŸ™‚ Spread the vegetables out onto a rimmed baking pan in an single layer. I used my Sweet 100 tomatoes from Janet & Bob’s garden. Gift From TheΒ Garden I am creatively using up all my delicious tomatoes. πŸ™‚

Roast the vegetables for about 15 minutes.

While the vegetables are cooking, coat the steak with the same olive oil mixture, then place in the center of the pan, pushing the vegetables to the sides, and continue to cook for an additional 5-7 minutes per side. I LOVE a good medium rare steak, but unfortunately, I cooked it for about 6 minutes per side, and it was over done. So if you like it more rare like I do, NO MORE than 5 minutes per side.

Still using the olive oil mixture, coat the tomatoes and the beans and gently toss. Remove the steaks and let set for a few minutes. Add the tomatoes and beans to the vegetables and continue to cook for an additional 3-5 minutes.

By the time you remove the vegetables from the oven, it will be time to slice the steak into thin strips. And everything will be ready to eat and ready to enjoy.

I served it with some warmed ciabiatta and a glass or two of deliciously smooth Malbec, from of course InVINtions, to make a perfect meal. This was so good and so simple.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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