Description
This Garlic Steak with Mixed Vegetables recipe offers a quick and flavorful dinner option featuring tender ribeye steaks cooked to medium-rare perfection with a fragrant garlic olive oil base, paired with sautéed bell peppers, zucchini, and broccoli for a nutritious and satisfying meal.
Ingredients
Scale
Steak
- 2 ribeye steaks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons olive oil
Vegetables
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup broccoli florets
- 1 tablespoon fresh parsley, chopped
Instructions
- Season the steaks: Generously season both sides of the ribeye steaks with salt and black pepper to enhance flavor.
- Heat olive oil: In a large skillet over medium-high heat, warm the olive oil until it shimmers.
- Sauté garlic: Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook steaks: Place the seasoned steaks in the skillet and cook for 4-5 minutes on each side to achieve medium-rare doneness, adjusting time if a different level of doneness is preferred.
- Rest steaks: Remove the steaks from the skillet and let them rest for a few minutes to redistribute juices and maintain tenderness.
- Sauté vegetables: Using the same skillet, add the mixed vegetables—bell peppers, zucchini, and broccoli—and sauté for 5-7 minutes until they are tender but still crisp.
- Slice and serve: Slice the rested steaks against the grain and plate them alongside the sautéed vegetables.
- Garnish: Sprinkle fresh chopped parsley over the steak and vegetables for a burst of color and fresh flavor before serving.
Notes
- For a different doneness, adjust steak cooking time accordingly.
- Use any preferred vegetables if desired for variations.
- Letting the steak rest is key to juicy results.
- Ensure garlic does not burn to avoid bitterness.
