Grilled Steak with Creamy Herb Sauce and Roasted Vegetables

Step 1

Preheat your grill or grill pan over medium-high heat. Toss the 3 cups broccoli florets, 1 sliced bell pepper, and 1 shaved carrot with 2 tbsp olive oil, salt, and pepper on a baking sheet.

Step 2

Roast the vegetables in a 425°F oven until tender and lightly charred, about 20 minutes, shaking the pan halfway through.

Step 3

Season the 1.5 lb steak generously with salt and pepper. Grill for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Let rest for 5 minutes before slicing.

Step 4

While the steak rests, combine 1 cup heavy cream and 2 tbsp chopped parsley in a small saucepan. Simmer over medium heat until slightly thickened, about 5 minutes. Season with salt and pepper.

Step 5

Slice the rested steak against the grain. Serve with the roasted vegetables, drizzle with the creamy herb sauce and 2 tbsp balsamic glaze.

Step 6

Optional: add a pinch of red pepper flakes or a squeeze of lemon to the sauce for extra brightness.