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Grilled Steak with Roasted Veggies

Learn how to make the perfect Grilled Steak with Roasted Veggies for a delicious and satisfying weeknight dinner everyone will love
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Prep Time 15 minutes
Cook Time 30 minutes
Resting and Roasting Time 15 minutes
Total Time 1 hour
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Steak (Ribeye, Sirloin, Filet Mignon, or New York Strip)
  • to taste Coarse salt
  • to taste Fresh cracked black pepper
  • 2 tablespoons Olive oil (or alternative high smoke point oil)
  • 2 cloves Garlic (optional for rub)
  • 1 teaspoon Dried rosemary (optional for rub)
  • 1 teaspoon Dried thyme (optional for rub)
  • 1 tablespoon Ground coffee (optional for rub)
  • 1 tablespoon Brown sugar (optional for rub)
  • 1 teaspoon Paprika (optional for rub)
  • 2 tablespoons Soy sauce (optional for marinade)
  • 2 tablespoons Worcestershire sauce (optional for marinade)
  • 1 tablespoon Fresh lemon juice (optional for marinade)
  • 2 cups Fresh vegetables (asparagus, bell peppers, zucchini, Brussels sprouts, carrots, mushrooms)
  • 2 tablespoons Extra olive oil for roasting vegetables
  • to taste Optional herbs/spices (rosemary, thyme, garlic powder, smoked paprika, red pepper flakes)

Equipment

  • Grill
  • Meat thermometer
  • Baking sheet
  • Tongs
  • Paper towels
  • Large bowl
  • Knife and cutting board

Method
 

  1. Remove steak from the refrigerator and set it on the counter for 30-45 minutes to come to room temperature.
  2. Trim excess fat from the steak if needed.
  3. Pat the steak dry with paper towels.
  4. Season the steak with coarse salt and freshly cracked black pepper or apply your preferred rub/marinade.
  5. Preheat the grill to 450-500°F.
  6. Clean and oil the grill grates using a paper towel and tongs.
  7. Place the steak on the grill and cook according to the 3-3-3 or 3-3-2-2 rule.
  8. Once cooked, remove the steak from the grill and tent it loosely with foil for at least 5 minutes to rest.
  9. Preheat the oven to 425°F for roasting vegetables.
  10. Chop the vegetables into uniform sizes and toss them with olive oil and seasonings.
  11. Spread the vegetables in a single layer on a baking sheet and roast for 20-30 minutes, flipping halfway through.
  12. Plate the steak and roasted vegetables, adding any optional sauce or garnishes.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 36gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Choosing high-quality meat without excessive fat ensures a juicy outcome. Experiment with different vegetable combinations for variety. Resting the meat is crucial; don't skip this step to maintain juiciness. Leftover steak can be used for sandwiches or salads; vegetables can be added to frittatas or grain bowls. Adjust seasoning and ingredient quantities based on personal preferences or seasonal availability.
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