Grilled Ribeye Steak with fresh Vegetables
Ingredients
- 1 teaspoon sea salt
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried Oregano
- 1/4 teaspoon ground red pepper
- 4 (8-ounce) rib-eye steaks
- 2 japanese eggplants unpeeled and thinly sliced
- 1 small bunch broccoli, cut into florets
- 1 small container of cherry tomatoes
- 1 small bunch baby carrots
- 2 teaspoon dried Parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Olive Oil for sauté
Directions
In a small bowl combine first 5 ingredients, and rub over steaks. Let stand 1 hour. (if using in 1 hour then you can leave on the counter.
Prepare your vegetables and start to sauté. You can leave them in the pan covered and if needed just heat quickly before serving.
In a large sauté pan add olive oil and set heat to medium. Start with the eggplant for 5 minutes, then add in broccoli for another 3 minutes then add in carrots for 5 minutes. Last add in tomatoes and herbs. Lower heat and combine seasoning. Let sit in pan until ready to serve.
Heat grill to high ( 400-500 degrees) or heat your indoor pan to high heat.
Grill for 7 minutes. Turn steaks, and grill 5 more minutes or to desired degree of doneness.