Pan Seared Steak with Vegetables
Wondering what to make for dinner? This Pan Seared Steak Recipe with Roasted Vegetables is hearty, filling, and easy to make. A crazy-good marinade brings it all together.
Servings: 2
Ingredients
- ½ pound medium potatoes thickly sliced
- 4 small carrots peeled and halved lengthways
- 1 medium red onion cut into quarters
- ⅓ pound large Brussels sprouts about 8-10, trimmed
- 2 tablespoons + 2 teaspoons of extra virgin olive oil divided
- 2 tsp dried Italian herbs
- 2 tsp balsamic vinegar
- 1 large garlic clove minced
- 1 teaspoon dijon mustard
- 1 pound tender steak such as filet mignon
- ½ tsp vegetable bouillon
Instructions
- Preheat the oven to 350°F. Place a baking sheet in the oven to heat. Meanwhile, bring a large pan of water to a boil and cook the potatoes for 5 minutes. Drain, reserving ½ cup of the water.
- In a large bowl, toss the potatoes, carrots, onions and sprouts with 2 tablespoons of extra virgin olive oil to coat. Arrange on a preheated baking sheet, spaced apart. Sprinkle with 1 teaspoon of the dried Italian herbs, pinch of kosher salt and ground black pepper, then roast for 30 minutes. Tossing half way through the roasting time.
- Meanwhile, mix 1 teaspoon of the vinegar with the garlic, remaining Italian herbs, 2 teaspoons of extra virgin olive oil,, dijon mustard and plenty of black pepper. Rub some of this over the steak, put in a shallow dish and set aside.
- Mix the rest of the marinade with the bouillon and ½ cup of the reserved potato water, then set aside.
- Meanwhile, heat a small non-stick frying pan over medium-high heat. Lift the steak out of the marinade, shake off the excess and sear for 2-3 mins on each side until cooked to your liking.
- Remove to a board and allow to rest. Pour the gravy mixture into the frying pan and simmer until thickened slightly to make a gravy. Slice the steak and serve with the roast vegetables and gravy on the side.
Notes
- Steak Marinade: This marinade is bold, well-balanced, and flavorful, but you could definitely substitute something different if you have another marinade you prefer.
- Balsamic Substitute: If you dont’ have balsamic vinegar on hand, a good substitute is regular vinegar with some brown sugar added. Easy!
- Veggies: Any vegetables would work, here. Keep in mind that tender veggies like zucchini cook faster than dense ones like carrots or potatoes.
- Storing: Leftover steak and roasted veggies will keep in the fridge for around four days. Keep them covered tightly, or better yet, packed in airtight containers.
- Reheating: To reheat, slice the steak thinly and heat in a skillet over medium heat, adding a splash of oil to moisten the steak. Take it out of the pan once it’s hot. Veggies should be reheated in a 350°F oven until piping hot all the way through.