Name: Ribeye and shrimp with roasted vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 4 oz beef ribeye steak, visible fat trimmed, 1 inch thick; 1 1/4 medium zucchinis, sliced into half-moons; 1 1/2 red bell peppers, seeded and chopped; 1/2 medium red onion, wedged; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 3.5 oz Yukon Gold potato, cut into 1/2-inch cubes; 1/4 cup plain nonfat Greek yogurt; 1.5 oz cucumber, grated and squeezed dry; 4 oz shrimp, peeled and deveined

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato cubes, zucchini, bell pepper, and red onion with the olive oil, half the dried oregano, and half the salt. Spread them in a single layer and roast for 15 minutes.
In a small bowl, toss the shrimp with a quarter of the minced garlic, the remaining dried oregano, and a pinch of salt. Move the roasted vegetables to the edges of the sheet pan and place the shrimp in the center. Add the rest of the garlic to the vegetables and roast for 10 minutes more. Done when shrimp are opaque and pink, 145°F.
While the vegetables and shrimp roast, combine the nonfat Greek yogurt, grated cucumber, remaining minced garlic, and half the lemon juice in a small bowl. Stir to combine and set aside.
Season the ribeye on both sides with the remaining salt and the black pepper. Heat a 12-inch skillet over medium-high heat. Add the steak to the dry pan and cook for 3 to 4 minutes, flip, and cook for 3 to 4 minutes more. Move the steak to a plate to rest for 5 minutes. Done when browned on the outside and medium-rare, 145°F.
Slice the steak against the grain. Squeeze the remaining lemon juice over the steak, shrimp, and roasted vegetables. Serve with the tzatziki on the side.

Nutrition

Ingredients

Instructions

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