Name: Seared Ribeye with Roasted Peppers, Tomatoes, Pickled Onions & Basil
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 small pkg fresh basil; 18 cloves garlic; 3 small pkgs grape tomatoes; 1 ½ medium red onions; 1.02 kg ribeye steak; 6 yellow bell peppers; black pepper; crushed red pepper; extra virgin olive oil; honey; rice vinegar; salt

Seared Ribeye with Roasted Peppers, Tomatoes, Pickled Onions & BasilSeared Ribeye with Roasted Peppers, Tomatoes, Pickled Onions & Basil — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 small pkg fresh basil

18 cloves garlic

3 small pkgs grape tomatoes

1 ½ medium red onions

1.02 kg ribeye steak

6 yellow bell peppers

black pepper

crushed red pepper

extra virgin olive oil

honey

rice vinegar

salt

Instructions

Preheat oven to 220°C (425°F).

Place vinegar, honey, and salt in a medium bowl; stir to combine the pickling liquid.

Peel, halve, and slice onions crosswise into thin half-moons. Add to the bowl with the pickling liquid, stir to combine, and set aside.

Wash and dry the fresh produce.

Trim, seed, and slice bell peppers lengthwise into thin strips. Divide between two large baking sheet pans.

Peel garlic. Add to the baking sheets with the peppers along with the tomatoes. Drizzle veggies with oil, then season with salt and crushed red pepper; stir to coat 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 browned and fork-tender, about 25 minutes.

About 15 minutes before the veggies are done, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the 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 and set aside to rest, about 5 minutes.

Meanwhile, pick basil leaves off the stems; discard stems and roughly chop the leaves.

When the veggies are done, remove from the oven. Add basil and pickled onion to the baking sheets, then stir to combine.

Thinly slice steak against the grain.

To serve, divide steak and veggies between plates. Enjoy!

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