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Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, .grilled rib-eye steak and roasted root vegetables. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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. Plate steak with mushrooms and onions on top of each steak and roasted vegetables..

.Grilled Rib-eye Steak and Roasted Root vegetables is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. .Grilled Rib-eye Steak and Roasted Root vegetables is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook .grilled rib-eye steak and roasted root vegetables using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make .Grilled Rib-eye Steak and Roasted Root vegetables:

1. Take Meal
2. Take 2 Rib-eye steaks
3. Take 3 medium Red potatoes
4. Prepare 3 medium White potatoes
5. Make ready 2 large Carrots
6. Get 1 large Red onion
7. Take 1 Kosher salt
8. Take 1 Black pepper
9. Make ready 1/3 tbsp salted butter
10. Make ready 1 tbsp Olive oil
11. Get 1/2 tsp Cider vinegar
12. Prepare Condiment for the steaks
13. Prepare 6 large Baby porta bella mushrooms

Make the root vegetable mash: Combine the potatoes, carrots, parsnips, cream, milk, salt, cinnamon stick, garlic and onion in a large pot over medium heat. To get started with this recipe, we must prepare a few ingredients. Here is how you can achieve it. To begin with this recipe, we must prepare a few ingredients.

Instructions 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.

Here is how you can achieve it. To begin with this recipe, we must prepare a few ingredients. Here is how you cook it. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.

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