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We hope you got insight from reading it, now let’s go back to .grilled rib-eye steak and roasted root vegetables recipe. You can cook .grilled rib-eye steak and roasted root vegetables using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to prepare .Grilled Rib-eye Steak and Roasted Root vegetables:
- Take Meal
- Get Rib-eye steaks
- Use Red potatoes
- Prepare White potatoes
- You need Carrots
- Get Red onion
- Use Kosher salt
- Use Black pepper
- Provide salted butter
- You need Olive oil
- Use Cider vinegar
- Use Condiment for the steaks
- You need Baby porta bella mushrooms
Instructions to make .Grilled Rib-eye Steak and Roasted Root vegetables:
- Preheat oven to 350° / And Preheat grill (charcoal, electric indoor)
- Wash and cut potatoes into bite sized nuggets leaving the skins on
- Cut onion into slices. Cut mushrooms in half.
- Place half of the onion slices and all of the sliced mushrooms in a bowl together and set aside.
- Place the remaining onion slices in another bowl with cut up potatoes and carrots. Toss with olive oil and seasonings.
- 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).
- Season steaks (I prefer McCormacks Montreal Steak Seasonings)
- 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).
- In a non-stick fry pan melt butter and teaspoon of olive oil.
- 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.
- Plate steak with mushrooms and onions on top of each steak and roasted vegetables.
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