Recipe: Yummy .Grilled Rib-eye Steak and Roasted Root vegetables

.Grilled Rib-eye Steak and Roasted Root vegetables. 🔥 HOW to GRILL a STEAK by Master Chef Robert Del Grande 🔥. Make a Classic Pan-Seared Ribeye Steak Recipe. A great spring recipe, and a perfect way to serve this prime cut of beef.

.Grilled Rib-eye Steak and Roasted Root vegetables Castel de Paolis's grilled rib eye is wonderful, but it's the potatoes that make this dish unforgettably good. First parboiled, then roasted with rosemary and a healthy glug of olive oil, the potatoes become marvelously crispy on the outside while remaining light, fluffy and buttery within. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. You can cook .Grilled Rib-eye Steak and Roasted Root vegetables using 13 ingredients and 11 steps. Here is how you achieve that.

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

  1. It's of Meal.
  2. Prepare 2 of Rib-eye steaks.
  3. You need 3 medium of Red potatoes.
  4. Prepare 3 medium of White potatoes.
  5. You need 2 large of Carrots.
  6. Prepare 1 large of Red onion.
  7. Prepare 1 of Kosher salt.
  8. It's 1 of Black pepper.
  9. You need 1/3 tbsp of salted butter.
  10. Prepare 1 tbsp of Olive oil.
  11. Prepare 1/2 tsp of Cider vinegar.
  12. You need of Condiment for the steaks.
  13. You need 6 large of Baby porta bella mushrooms.

Don't go out for a great rib eye when you can make this meal, complete with veggies, in minutes. A little spicy horseradish cuts the richness of the steak. I was partial to the roasted pepper relish. Place the rib eyes on top, then scatter the root vegetables and mushrooms over the top and on the side.

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

  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..

Doreen Prei is a private chef, food consultant and Radio Active's food columnist. These rib-eye steaks are tender and flavorful and one of the best beef cuts for grilling. We also include tips on how to grill the perfect steak. Lightly brush steaks and the grilling surface with oil to prevent sticking. Finally heat a grill pan and drizzle with a little oil.

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