Beef Steak with Potatoes and Vegetables

Beef stake with potatoes and vegetables

Servings: 2 | Prep: 15 min | Cook: 35 min | Total: 50 min

Tags: beef, main course, roasted, vegetables

Ingredients

• 300.0 g Beef steak
• 400.0 g Potatoes (peeled and cubed)
• 100.0 g Carrots (sliced)
• 100.0 g Bell pepper (sliced)
• 3.0 tbsp Olive oil
• 1.0 tsp Salt
• 0.5 tsp Black pepper
• 1.0 tsp Garlic powder
• 1.0 tbsp Fresh rosemary (chopped)
• 20.0 g Butter

Instructions

1. Preheat your oven to 200°C (392°F).
2. In a medium bowl, combine the cubed potatoes, sliced carrots, and bell pepper. Drizzle with 2 tablespoons of olive oil and sprinkle with salt, black pepper, and garlic powder. Toss until well coated.
3. Spread the vegetables on a baking tray and roast in the preheated oven for 25-30 minutes, or until golden brown and tender. Stir halfway through for even cooking.
4. While the vegetables are roasting, season the beef steak on both sides with salt, black pepper, and chopped rosemary. Let it rest at room temperature for about 10 minutes.
5. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the steak to the pan. Sear for 3-4 minutes on one side until a crust forms.
6. Flip the steak, add the butter to the pan, and spoon the melted butter over the steak while cooking for an additional 3-4 minutes for medium-rare doneness. Use a meat thermometer if desired (55-60°C for medium-rare).
7. Remove the steak from the pan and let it rest for 5 minutes before slicing.
8. Serve the steak alongside the roasted vegetables.