Seared Steak with Roasted Vegetables

Step 1

Preheat oven to 425°F. Cut 4 carrots and 1 lb potatoes into 1-inch chunks, and 1 red onion into wedges. Toss with 2 tbsp olive oil, 1 tbsp herbs, salt, and pepper on a baking sheet.

Step 2

Roast vegetables for 25-30 minutes, stirring halfway, until tender and browned at edges. Meanwhile, pat 1.5 lb steak dry and season generously with salt and pepper.

Step 3

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add steak and sear for 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F. Transfer to a plate and let rest for 5 minutes.

Step 4

While steak rests, add 1 tbsp herbs and 2 tbsp sunflower seeds to the skillet. Cook over medium heat for 1 minute, stirring, until fragrant. Add 1/4 cup water and scrape up browned bits to make a quick pan sauce.

Step 5

Slice the rested steak against the grain. Serve with roasted vegetables, drizzle with pan sauce, and sprinkle with extra sunflower seeds if desired.