Surprise Steak and Vegetables
Elevate your dinner table with this mouthwatering recipe for Surprise Steak and Vegetables, a perfect fusion of juicy ribeye steaks and a vibrant medley of caramelized vegetables. Featuring a quick sear in a cast-iron skillet with rosemary-infused butter, the steak boasts a perfectly golden crust and tender, flavorful centers. The accompanying vegetable side—a colorful mix of baby carrots, zucchini, and red bell pepper—shines in a sweet-savory glaze made from honey, balsamic vinegar, soy sauce, and a hint of chili flakes for subtle heat. Ready in under an hour, this elegant yet accessible dish is ideal for a cozy date night or an impressive weekend dinner. Treat yourself to the perfect balance of savory, tangy, and slightly sweet flavors in every bite!
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Recipe Information
Ingredients
- 2 pieces ribeye steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 1 cup baby carrots
- 1 medium zucchini
- 1 medium red bell pepper
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 0.5 teaspoon chili flakes
Instructions
Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 20 minutes.
Season the steaks on both sides with salt, black pepper, and garlic powder. Rub the seasonings into the meat to ensure even flavor.
Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat. Add the steaks and sear for 3-4 minutes on each side, or until a golden crust forms.
Add 1 tablespoon of butter and a sprig of rosemary to the skillet. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter for an additional 1-2 minutes per side.
Transfer the steaks to a plate, cover loosely with foil, and let rest for 5-7 minutes.
Meanwhile, prepare the vegetables. Slice the zucchini into half-moons, dice the red bell pepper, and trim the baby carrots if needed.
In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the baby carrots and cook for 5 minutes, stirring occasionally.
Add the zucchini and red bell pepper to the pan. Cook for another 5 minutes, or until the vegetables are tender but still crisp.
In a small bowl, mix honey, balsamic vinegar, soy sauce, and chili flakes. Pour this mixture over the vegetables and toss to coat evenly.
Cook the vegetables for an additional 2-3 minutes, allowing the sauce to caramelize slightly. Remove from heat.
Plate the steaks alongside the vegetables, drizzling any remaining pan sauce from the steaks or vegetables over the dish.
Serve immediately and enjoy the flavorful surprise blend of savory steak and sweet-tangy vegetables!
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 31.6 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 136 mg | 10% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2204 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
