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

Before you jump to .Grilled Rib-eye Steak and Roasted Root vegetables recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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The first change to make is to pay more attention to what you buy when you shop for food since it is likely that you tend to pick up many of the things without thinking. For instance, have you ever checked how much sugar and salt are in your preferred cereal? One nutritious alternative that can give you a great start to your day is oatmeal. You don’t like eating oatmeal on its own, you can easily mix in fresh fruits that have other healthy nutrients and as such, one simple change to your diet has been achieved.

Hence, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to .grilled rib-eye steak and roasted root vegetables recipe. To cook .grilled rib-eye steak and roasted root vegetables you need 13 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare .Grilled Rib-eye Steak and Roasted Root vegetables:
  1. Take Meal
  2. Get Rib-eye steaks
  3. You need Red potatoes
  4. Use White potatoes
  5. Use Carrots
  6. Use Red onion
  7. Prepare Kosher salt
  8. Provide Black pepper
  9. You need salted butter
  10. Provide Olive oil
  11. Use Cider vinegar
  12. Use Condiment for the steaks
  13. Get Baby porta bella mushrooms
Instructions to make .Grilled Rib-eye Steak and Roasted Root vegetables:
  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.

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