Grilled Ribeye Steak with Roasted Potatoes and Asparagus 🥩🥔🌱
Ingredients:
For the Steak:
2 ribeye steaks (1-inch thick)
2 tbsp olive oil
2 garlic cloves, minced
1 tsp fresh thyme leaves (or 1/2 tsp dried)
Salt and black pepper, to taste
2 tbsp unsalted butter
For the Roasted Potatoes:
1 lb baby potatoes
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
Salt and black pepper, to taste
For the Asparagus and Tomatoes:
1 bunch asparagus, trimmed
1 cup cherry tomatoes on the vine
1 tbsp olive oil
Salt and black pepper, to taste
For the Sauce (optional):
1/4 cup balsamic vinegar
1 tbsp honey or brown sugar
1 tbsp unsalted butter
Instructions:
Prepare the Potatoes:
Preheat oven to 400°F (200°C). Toss the baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, shaking the pan halfway through.
Prepare the Asparagus and Tomatoes:
Toss asparagus and cherry tomatoes with olive oil, salt, and pepper. Add to the baking sheet with the potatoes during the last 10-12 minutes of roasting.
Prepare the Steak:
Heat a grill or cast-iron skillet over high heat. Rub the steaks with olive oil, garlic, thyme, salt, and pepper. Grill or sear the steaks for 3-4 minutes per side for medium-rare, or cook to your desired doneness. Add butter to the pan or grill and baste the steaks before removing. Let rest for 5 minutes.
Make the Sauce (Optional):
In a small saucepan, simmer balsamic vinegar and honey over medium heat until thickened slightly. Stir in butter and remove from heat.
Serve:
Plate the steak alongside the roasted potatoes, asparagus, and tomatoes. Drizzle with balsamic sauce (if using) and garnish with fresh parsley.
Enjoy this restaurant-style meal at home! 🍷✨