Grilled Steak with Roasted Potatoes and Sautéed Vegetables

Step 1

Preheat oven to 425°F. Cut 1.5 lb potatoes into 1-inch cubes and toss with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast until golden and tender, about 25 minutes.

Step 2

While potatoes roast, slice 2 zucchini, 2 bell peppers, and 1 onion into strips. Heat 1 tbsp olive oil in a large skillet over medium-high heat.

Step 3

Add the sliced vegetables to the skillet with a pinch of salt. Sauté, stirring occasionally, until tender and lightly charred, about 8 minutes. Remove from skillet and keep warm.

Step 4

Pat 1.5 lb steak dry and season both sides with remaining 1/2 tsp salt and black pepper if desired. Heat 1 tbsp olive oil in the same skillet over high heat.

Step 5

Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. In the last minute, add 2 tbsp butter and baste the steak with it.

Step 6

Remove steak from skillet and let rest for 5 minutes. Slice against the grain and serve with roasted potatoes and sautéed vegetables.

Step 7

Optional: sprinkle with fresh herbs like parsley or thyme before serving.