.Grilled Rib-eye Steak and Roasted Root vegetables. Grilled Rib-eye Steak and Roasted Root vegetables. Steaks on the grill are a year round favorite at our home. Even in winter temps, my other half has been know to fire up the grill for some real charcoal flavor on a good cut of beef.

.Grilled Rib-eye Steak and Roasted Root vegetables Top with parsley and serve with mustard. Do not add water or cover. Remove the pan from the oven and make room for the meat amongst the vegetables. You can have .Grilled Rib-eye Steak and Roasted Root vegetables using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of .Grilled Rib-eye Steak and Roasted Root vegetables

It's of Meal.
You need 2 of Rib-eye steaks.
You need 3 medium of Red potatoes.
Prepare 3 medium of White potatoes.
Prepare 2 large of Carrots.
Prepare 1 large of Red onion.
It's 1 of Kosher salt.
Prepare 1 of Black pepper.
Prepare 1/3 tbsp of salted butter.
It's 1 tbsp of Olive oil.
It's 1/2 tsp of Cider vinegar.
You need of Condiment for the steaks.
You need 6 large of Baby porta bella mushrooms.

Place the beef in a roasting pan. Transfer vegetables to metal baking pan. Transfer roast to carving board; tent loosely with aluminum foil. You will also receive free newsletters and notification of America's Test Kitchen specials.

.Grilled Rib-eye Steak and Roasted Root vegetables step by step

Preheat oven to 350° / And Preheat grill (charcoal, electric indoor).
Wash and cut potatoes into bite sized nuggets leaving the skins on.
Cut onion into slices. Cut mushrooms in half..
Place half of the onion slices and all of the sliced mushrooms in a bowl together and set aside..
Place the remaining onion slices in another bowl with cut up potatoes and carrots. Toss with olive oil and seasonings..
Place seasoned vegetables on a flat baking sheet a set in preheated oven 30 minutes (or until potatoes are tender to touch with a fork)..
Season steaks (I prefer McCormacks Montreal Steak Seasonings).
On a hot grill (high heat for Indoor Electric grills), Place 1/2" thick steaks on (you should hear an immediate sizzle). Cook until desired amount of done-ness(6-7 minutes each side for medium rare if starting with cold steaks)..
In a non-stick fry pan melt butter and teaspoon of olive oil..
Place mushroom and onion slices in pan on medium high heat. Season with Kosher salt and pepper (I like to sprinkle in herbes de provence). Stir until onions are soft and mushrooms are a rich brown color..
Plate steak with mushrooms and onions on top of each steak and roasted vegetables..

Grilled steak salad with roasted rainbow veggies is my equilibrium meal. It's healthy with a does of indulgence, hearty without being heavy. In a single bite, I can taste the sweetness of caramelized roasted root vegetables, the savoriness of grilled sirloin, the creamy punch of blue cheese, and the salty crunch of pistachios. On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer. Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper.