Name: Seared Ribeye & Roasted Thai Green Curry Veggies with Sesame Seeds
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (510 g) bags broccoli florets; 3 red bell peppers; 1.02 kg ribeye steak; 3 (227g ) pkg sliced white mushrooms; 90 ml Thai curry paste, green; black pepper; crushed red pepper; salt; sesame seeds; toasted sesame oil

Seared Ribeye & Roasted Thai Green Curry Veggies with Sesame SeedsSeared Ribeye & Roasted Thai Green Curry Veggies with Sesame Seeds — a 35-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (510 g) bags broccoli florets

3 red bell peppers

1.02 kg ribeye steak

3 (227g ) pkg sliced white mushrooms

90 ml Thai curry paste, green

black pepper

crushed red pepper

salt

sesame seeds

toasted sesame oil

Instructions

Preheat oven to 230°C (450°F).

Place curry paste, water, oil, sesame seeds, and spices in a large bowl. Stir to combine the marinade.

Wash, dry, trim, and seed bell peppers; large dice. Add to the bowl with the marinade along with the broccoli and mushrooms; stir to coat.

Divide veggies between two large baking sheet pans and spread out in an even layer. Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are fork-tender, about 15 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate, loosely cover with aluminum foil, and set aside to rest, 5 minutes.

Thinly slice steak against the grain.

To serve, divide steak and veggies between plates; sprinkle veggies with more sesame seeds. Enjoy!

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