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We hope you got benefit from reading it, now let’s go back to .grilled rib-eye steak and roasted root vegetables recipe. You can have .grilled rib-eye steak and roasted root vegetables using 13 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook .Grilled Rib-eye Steak and Roasted Root vegetables:
- Take Meal
- You need 2 Rib-eye steaks
- You need 3 medium Red potatoes
- Prepare 3 medium White potatoes
- Use 2 large Carrots
- Prepare 1 large Red onion
- Provide 1 Kosher salt
- Use 1 Black pepper
- You need 1/3 tbsp salted butter
- Provide 1 tbsp Olive oil
- Prepare 1/2 tsp Cider vinegar
- Take Condiment for the steaks
- Take 6 large 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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