YOUR SOLIN GENERATED RECIPE
Charred Garlic-Herb Ribeye with Roasted Vegetables
Pan-seared ribeye steak infused with aromatic garlic and rosemary, served alongside a colorful medley of tender-crisp roasted asparagus and peppers.
INGREDIENTS
4.25 oz Ribeye steak
0.5 tsp Extra virgin olive oil
1 cup Asparagus spears
0.5 cup Red bell pepper
2 cloves Garlic
1 tsp Fresh rosemary
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the ribeye steak dry with a paper towel and trim any large pieces of exterior fat.
On a large baking sheet, toss the asparagus spears and sliced bell peppers with 1 teaspoon of olive oil and a pinch of salt and pepper.
Roast the vegetables for 12-15 minutes until they are tender-crisp and lightly charred.
Season both sides of the steak with the remaining sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat with the remaining teaspoon of olive oil until it begins to shimmer.
Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, adding the minced garlic and rosemary during the final minute.
Transfer the steak to a cutting board and let it rest for 5 minutes to ensure the juices redistribute.
Slice the steak against the grain and serve immediately with the roasted vegetables.