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.Grilled Rib-eye Steak and Roasted Root vegetables
.Grilled Rib-eye Steak and Roasted Root vegetables

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Fish is probably the heartiest food you can eat. You’re probably already aware of this since your health care provider has told you to consume some fish at least two or three times every week. This is especially true for people with heart problems or are worrying that their hearts are unhealthy. Be aware that fish is rich in Omega 3’s which work to process cholesterol and turn it into healthy energy. Try to include fish in a couple of meals each week.

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We hope you got insight from reading it, now let’s go back to .grilled rib-eye steak and roasted root vegetables recipe. To make .grilled rib-eye steak and roasted root vegetables you only need 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make .Grilled Rib-eye Steak and Roasted Root vegetables:
  1. Provide Meal
  2. Use Rib-eye steaks
  3. Provide Red potatoes
  4. Prepare White potatoes
  5. Provide Carrots
  6. You need Red onion
  7. Get Kosher salt
  8. Use Black pepper
  9. Get salted butter
  10. Use Olive oil
  11. Prepare Cider vinegar
  12. Get Condiment for the steaks
  13. Get Baby porta bella mushrooms
Steps to make .Grilled Rib-eye Steak and Roasted Root vegetables:
  1. Preheat oven to 350° / And Preheat grill (charcoal, electric indoor)
  2. Wash and cut potatoes into bite sized nuggets leaving the skins on
  3. Cut onion into slices. Cut mushrooms in half.
  4. Place half of the onion slices and all of the sliced mushrooms in a bowl together and set aside.
  5. Place the remaining onion slices in another bowl with cut up potatoes and carrots. Toss with olive oil and seasonings.
  6. Place seasoned vegetables on a flat baking sheet a set in preheated oven 30 minutes (or until potatoes are tender to touch with a fork).
  7. Season steaks (I prefer McCormacks Montreal Steak Seasonings)
  8. On a hot grill (high heat for Indoor Electric grills), Place 1/2" thick steaks on (you should hear an immediate sizzle). Cook until desired amount of done-ness(6-7 minutes each side for medium rare if starting with cold steaks).
  9. In a non-stick fry pan melt butter and teaspoon of olive oil.
  10. Place mushroom and onion slices in pan on medium high heat. Season with Kosher salt and pepper (I like to sprinkle in herbes de provence). Stir until onions are soft and mushrooms are a rich brown color.
  11. Plate steak with mushrooms and onions on top of each steak and roasted vegetables.

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