YOUR SOLIN GENERATED RECIPE
Herb-Roasted Beef Ribeye with Roasted Root Vegetables
Savor the robust flavors of a perfectly herb-seasoned beef ribeye, roasted to tender perfection and paired with a colorful medley of root vegetables. This dish brings together the rich, savory taste of beef with the natural sweetness of carrots, parsnips, and red onions, enhanced by aromatic herbs and a drizzle of olive oil. A hearty and satisfying meal that's ideal for a balanced dinner.
INGREDIENTS
6 oz Beef Ribeye Steak
1/2 cup chopped Carrot
1/2 cup chopped Parsnip
1/4 cup sliced Red Onion
1 tsp Olive Oil
1 tsp Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Pat the ribeye steak dry with a paper towel. Season generously with salt, pepper, and mixed dried herbs on both sides.
Place the steak in an oven-safe skillet over medium-high heat with a drizzle of olive oil and sear for 2-3 minutes per side until a golden crust forms.
Meanwhile, in a bowl, combine the chopped carrots, parsnips, and red onions. Drizzle a small amount of olive oil and season with salt, pepper, and a pinch of dried herbs.
Spread the vegetables evenly on a baking sheet and roast in the oven for about 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.
Transfer the seared beef steak to the oven (in the skillet if oven safe or on a separate tray) and roast for an additional 5-7 minutes for medium-rare, or adjust cooking time to your desired doneness.
Remove the steak and vegetables from the oven. Let the steak rest for a few minutes before slicing.
Plate the sliced steak alongside a generous serving of roasted root vegetables and enjoy your herb-roasted delight.