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Herb-Crusted Ribeye with Roasted Veggies

Serving Size

2

Ingredients

  • 12 ozs Ribeye Steak, Bone-in (room temperature)
  • Sea Salt & Black Pepper (to taste)
  • 2 tbsps Extra Virgin Olive Oil (divided)
  • 1 tbsp Butter
  • 2 Garlic (cloves, smashed)
  • 1 tbsp Rosemary (fresh, chopped)
  • 2 cups Brussels Sprouts (trimmed and halved)
  • 3 cups Green Beans (washed, trimmed)

Directions

  • Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
  • Pat the steak very dry with a paper towel—season liberally with salt and pepper.
  • Heat a cast-iron skillet over medium heat until hot. Add 2/3 of the oil. Place the steak in the middle of the skillet and cook for 13 to 15 minutes, flipping and turning every two to three minutes, until a dark crust has formed on both sides. Reduce the heat and add the butter, garlic, and rosemary, and spoon over the top of the steak until the garlic is slightly browned. Remove and let rest for at least 10 minutes before slicing.
  • Meanwhile, toss the Brussels sprouts and green beans with the remaining oil, salt, and pepper. Place in the oven and bake until crispy, about 15 to 18 minutes. Divide the vegetables and steak onto plates. Enjoy!

Notes

Leftovers: -Refrigerate in an airtight container for up to three days. Steak Size: This recipe was tested with a 2-inch (5 cm) steak. Adjust the cooking time as needed based on the thickness of the steak. Gestational Diabetes Carb Count: ~14.5 g of total carbs

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