Steak with vegetables ⋆ 100 days of real food

Looking for a balanced, satisfactory and tasteful meal that is easy to prepare? Steak with vegetables is a timeless pairing that checks all the boxes – in nutrients, adaptable and incredibly delicious.

Regardless of whether you cook a dinner a week a week, prepare meals in advance or look for a healthier alternative to take away, this blog post guides you through everything you need to know to create a delicious steak and veggie meal. Take a look at our Steak recipes For more delicious ideas!

Why steak and vegetables work well together

Nutritional value

Steak is a great source for high-quality protein, iron and vitamin B12 nutrients that are essential for energy and muscle repair. Combine it with a variety of vegetables and you get fiber, antioxidants, vitamins A and C as well as minerals such as potassium and magnesium. It is a rounded plate that supports energy, digestion and immunity and immunity.

Taste compatibility

Few combinations are naturally satisfactory like juicy steak and crispy vegetables. The deep umami made of fried beef reinforces the natural sweetness and earthiness of roasted or sautéed vegetables. You can play with flavors – from smoky and hearty to spicy and herby.

Food flexibility

Regardless of whether you follow keto, paleo, whole30 or Mediterranean diets, steak with veggies are easy to adapt. Skip the grains or strengths for low -carbohydrate options or add them to more hearty meals. This recipe fits almost every nutritional approach.

Ingredients & replacement

These are the ingredients and substitutions for this recipe for steak and vegetables. For the entire recipe, scroll down to the recipe card.

First, we like to use flank steak, rock steak or loin steak. Cut in a uniform size of 1/2 -inch pieces.

Olive oil or avocado oil helps the meat and vegetables.

For this recipe we love zucchini, red onions, peppers and summer urb. Feel free to choose your favorites!

Season with salt and pepper as you cook.

Cooking methods

Leaf pan dinner

Fast, low and easy to clean up.
Browse the steak and your preferred chopped vegetables with olive oil, salt, pepper and garlic on a baking sheet. Fry at 425 ° F for about 15-20 minutes and turn the steak for cooking halfway.

For the tip: Use high -heated vegetables such as broccoli, cauliflower and Brussels sprouts so that you can cook at the same speed as the steak.

Grilling techniques

Perfect for summer meals.
To make grilled steak with vegetables, first marinate your steak in olive oil, garlic and your favorite spices. With medium to high heat for 4–5 minutes on the thick grilling. Vegetables like zucchini, peppers and onions grill warmly.

For the tip: Use a grill basket or a spit to prevent smaller vegetables from falling through the grids.

Roast

Fast and aromatic in less than 20 minutes.
Cut the steak into slices thinly and stir in sesame oil or avocado oil over strong heat. Add vegetables such as Snapbauer, carrots, mushrooms and broccoli. End with coconutaminos or soy sauce, garlic and ginger for an Asian -inspired turn.

How to do

Step 1

First cut the steak into ½ -inch discs. Put the olive oil in a large pan over medium heat.

Step 2

As soon as the oil is warm, add the remaining ingredients to the pan.

Step 3

Cook for 8 to 10 minutes or until the steak has reached your desired temperature. Taste with salt and pepper.

Step 4

Only occasionally stir around so that the steak and vegetables are fried.

Step 5

Finally, remove the pan from the stove. Surcharge!

Experts tips for success

Select the right steak cut

• Longs: Slim, affordable, best grilled
• Flank: Great for pan dishes or cereals, slices in slices against the grain
• Longs: Rich and tender, preferably to grill or cast iron Seger

Vegetable pairings and spices

• Best combos: asparagus + Lemon, sweet potatoes + paprika, mushrooms + thyme
• Use garlic, cumin, rosemary, balsamic vinegar or chilli flakes to improve the taste.

Cooking times and temperatures

• Steak -Donness guidelines:
  • Rare: 120–130 ° F.
  • Medium rare: 130–135 ° F.
  • Medium: 135–145 ° F.
  • Well done: 155 ° f+

For the tip: Use A Meat thermometer For precision and trust every time.

Flavor variations & add-ins

Garlic butter steak with roasted vegetables

• Ingredients: Lumbar steak, broccoli, paprika, garlic, grass butter, rosemary
• Instructions: Season steak and vegetables with garlic, salt and herbs. Fry everything on a sheet metal pan at 425 ° F until the vegetables are crispy and the steak reaches the desired bang.

Fast summary: A one-woman meal with taste, protein and fiber.

Asians inspired steak salad wraps

• Ingredients: Flank steak, romaine or butter salad, shredded carrots, cucumbers, green onions, sesame oil, coconutaminos
• Instructions: Fry the steak, cut thinly and serve in lettuce leaves with crispy coverings and drizzle of sauce.

Mediterranean steak treata with hummus

• Ingredients: Grilled steak, whole grain pita, hummus, cherry tomatoes, cucumbers, spinach, red onion
• Instructions: Spread hummus on Pita, have vegetables and steak slices. Top with lemon juice and fresh herbs.

Balsamic steak cereals

• Ingredients: Flank or rock steak, quinoa or rice, roasted Brussels sprouts, red onion, balsamic glaze
• Instructions: Build your bowl with a grain base, add vegetables and steak and drizzle with balsamic reduction.

Serve and save this way

Serve this steak with vegetables hot and fresh! Serve next to quinoa, potato puree, brown rice or cauliflower rice.

Store the remains in the fridge for up to 5 days.

Frequently asked questions (FAQs)

You can also enjoy

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