Pan-Seared Ribeye with Roasted Beets & Brussels Sprouts
A hearty but still under-an-hour steak dinner using seasonal roots and brassicas. Ribeye is seared on the stove while beets roast and Brussels sprouts char until sweet and crisp-edged.
Back to full listIngredients
- Simple Truth® Natural Grass Fed Angus Beef Ribeye Steak 2 steaks or 20 oz total $19.99/10 oz
- Loose Red Beets 1 lb $2.89/lb
- Brussels Sprouts 1 lb $3.99/lb
- Garlic 2 cloves $1.50 each
- Fresh Organic Lemon 1/2 lemon $1.69 each
- Parsley 2 tablespoons chopped $1.69 each
- Olive oil 2 tablespoons pantry
- Salt to taste pantry
- Black pepper to taste pantry
Instructions
- Heat oven to 425°F.
- Peel if desired and cut the beets into wedges. Trim and halve the Brussels sprouts.
- Toss beets with 1 tablespoon olive oil, salt, and pepper on one side of a sheet pan. Roast for 15 minutes.
- Add Brussels sprouts to the other side with remaining olive oil, salt, and pepper. Roast another 20 to 25 minutes, stirring once, until both vegetables are tender and browned.
- Pat the ribeye dry and season generously with salt and pepper.
- Heat a heavy skillet over medium-high heat. Sear the steaks 3 to 4 minutes per side for medium-rare, adjusting for thickness.
- Rest the steaks 5 to 10 minutes.
- Meanwhile, mince the garlic, chop the parsley, and mix with a squeeze of lemon juice.
- Serve the steaks with roasted beets and Brussels sprouts, topped with the parsley-lemon mixture.
Cook time: 50 minutes
Estimated cost: $15-18
Health notes: Higher in richness than the other recipes, but balanced by fiber-rich vegetables and simple cooking methods.
Drink pairing: Cabernet Sauvignon or Syrah