Oh my goodness, let me tell you about one of my all-time favorite meals: Slow Roasted Rib Eye Steak with Veggies and Grilled Caesar Salad! This dish is like a hug on a plate — the kind of meal that makes you want to gather friends and family around the table, share a bottle of red wine, and reminisce about all the good times.
I remember the first time I made this for my friends during a cozy fall evening. The aroma of the rib eye wafting through the air mingled with the sizzling veggies; it was simply magical! Every bite is tender and flavorful, and the grilled Caesar salad? It takes this whole meal to the next level. Trust me; you’ll want to keep this recipe in your back pocket for your next get-together. Ready to dive in?
What’s in Slow Roasted Rib Eye Steak with Veggies and Grilled Caesar Salad?
Let’s break down the fabulous components of this scrumptious dish:
Rib Eye Steaks: Oh, rib eye! No other cut quite compares to its rich marbling and incredible flavor. I love using steaks that are about 1.5 inches thick for that perfect roast.
Garlic: Slices of fresh garlic nestled into the meat bring a whole new flavor dimension. A little garlic never hurts anyone — right?
Fresh Thyme: Aromatic thyme enhances the steak beautifully. It’s like adding a sprinkle of an enchanted forest!
Olive Oil: A must for bringing everything together. I prefer extra virgin olive oil because its fruity profile complements the savory elements so well.
Brussels Sprouts: These little guys are often misunderstood! When roasted, they become sweet and caramelized — pure deliciousness.
Carrots: Sweet, colorful, and healthy — they add a great crunch and sweetness to the roasted veggie mix.
Red Onion: A lovely addition that caramelizes beautifully in the oven.
Dried Rosemary: Optional but highly recommended, rosemary pairs perfectly with roast veggies, adding an inviting aroma.
Romaine Lettuce: The centerpiece of our Caesar salad, grilled romaine gives a fun twist to the classic. Grill marks are a great show-off moment!
Caesar Dressing: A classic creamy dressing that binds all the elements of the salad together. If you have a favorite brand, go for it, but homemade can be a real treat!
Parmesan Cheese: Because what’s a Caesar salad without a generous sprinkle of Parm? Creamy, nutty, and oh-so-divine.
Croutons: Optional, but come on, who can resist? They add that perfect crunch.
Is Slow Roasted Rib Eye Steak with Veggies and Grilled Caesar Salad Good for You?
Absolutely! This meal balances protein, healthy fats, and loads of veggies. Here are some health highlights:
Rib Eye Steak: Rich in protein and iron, it’s a great choice if you’re looking for satisfying flavor and nourishment. Just keep in mind that it’s best enjoyed in moderation due to its higher fat content.
Brussels Sprouts: These cruciferous veggies are packed with vitamins C and K and are wonderful for digestion.
Carrots: Loaded with beta-carotene, fiber, and antioxidants, they’re great for your skin and overall health.
Romaine Lettuce: This leafy green is high in vitamin A and adds a nice crunch with minimal calories, so you can pack on the Caesar dressing without guilt.
Enjoy this meal together with friends and family — food tastes better with loved ones around!
Ingredients
– 4 rib eye steaks (about 1.5 inches thick)
– 4 cloves garlic, sliced
– Fresh thyme sprigs
– 2 tablespoons olive oil
– Salt and pepper to taste
For the Roasted Veggies:
– 2 cups Brussels sprouts, halved
– 2 cups carrots, sliced
– 1 red onion, quartered
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 teaspoon dried rosemary (optional)
For the Grilled Caesar Salad:
– 1 head romaine lettuce, halved lengthwise
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 cup Caesar dressing
– 1/4 cup grated Parmesan cheese
– Croutons for topping (optional)
This recipe serves 4.
How to Make Slow Roasted Rib Eye Steak with Veggies and Grilled Caesar Salad?
1. **Prepare the Rib Eye Steaks**:
– Preheat your oven to 275°F (135°C).
– Pat those rib eye steaks dry with paper towels and season generously with salt and pepper.
– Make small slits in the meat and insert slices of garlic and thyme sprigs into them — trust me, it’s worth it!
– Drizzle with olive oil.
2. **Roast the Steaks**:
– Place the seasoned rib eye steaks on a wire rack set over a baking sheet.
– Roast in the preheated oven until the steaks reach an internal temperature of 125°F (52°C) for medium-rare, about 1.5 to 2 hours. Adjust cooking time for your desired doneness.
3. **Prepare the Veggies**:
– While the steaks are roasting, prep those veggies! Toss the halved Brussels sprouts, sliced carrots, and quartered red onion with olive oil, salt, pepper, and rosemary if you’re using it.
– Spread the veggies on another baking sheet and roast in the oven alongside the steaks for the last 30-40 minutes of cooking, until tender and slightly caramelized.
4. **Grill the Caesar Salad**:
– Preheat a grill pan or outdoor grill over medium-high heat.
– Brush the cut sides of the romaine hearts with olive oil and season with salt and pepper.
– Grill the romaine halves cut-side down for 2-3 minutes or until you see those glorious grill marks.
5. **Assemble the Caesar Salad**:
– Remove the grilled romaine from the grill. Drizzle with your Caesar dressing, sprinkle on that Parmesan cheese, and add croutons if you’re feeling extra fancy!
6. **Serve**:
– Once your steaks are done, let them rest for 10 minutes before slicing. Serve alongside those roasted veggies and your fabulous grilled Caesar salad. Get ready to enjoy an unforgettable meal!
Serving Tips and Variations to Savor!
For some added flair, try swapping out the Parmesan for a sprinkle of feta cheese on the salad for a Mediterranean twist. And if you happen to have any leftover rib eye, it makes for an amazing steak sandwich the next day!
Don’t forget to snap a picture of your plated masterpiece and share it with me! I’d love to hear how your Slow Roasted Rib Eye Steak turned out. Happy cooking, my friends!
