How To Make Steak & Roast Vegetables with Sundried Tomato Dressing
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Serves:
Ingredients
- 4 steaks (your choice of cut)
- 2 cups mixed vegetables (such as bell peppers, zucchini, and red onions), sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup sundried tomatoes, packed in oil
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
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Preheat the oven to 400°C.
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Season the steaks with salt and pepper. Heat a grill pan or skillet over medium-high heat and sear the steaks for 2-3 minutes on each side. Transfer the steaks to a baking sheet and roast in the oven for 10-15 minutes, or until cooked to your desired level of doneness.
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In a separate baking sheet, toss the mixed vegetables with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes, or until tender and slightly caramelized.
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In a blender or food processor, combine the sundried tomatoes, olive oil, balsamic vinegar, garlic, basil, and parsley. Blend until smooth. Season with salt and pepper to taste.
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Serve the steaks and roast vegetables on a plate. Drizzle with the sundried tomato dressing.
Nutrition
- Calories : 420kcal
- Total Fat : 25g
- Saturated Fat : 5g
- Cholesterol : 80mg
- Sodium : 350mg
- Total Carbohydrates : 15g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 35g
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