Grilled New York Steak with Roasted Vegetables

Ingredients

• 1.5 pounds New York steak, trimmed of excess fat
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 large onion, peeled and chopped
• 3 large Brussels sprouts, trimmed and halved
• 2 large red bell peppers, seeded and chopped

Method

1. 1Preheat the grill to medium-high heat, about 400°F, and season the steak with salt, pepper, garlic powder, and paprika.
2. 2Place the steak on the grill and cook for 5-7 minutes per side, or until it reaches an internal temperature of 130°F for medium-rare.
3. 3While the steak is cooking, toss the chopped onion, Brussels sprouts, and red bell peppers with olive oil, salt, and pepper on a large sheet tray.
4. 4Roast the vegetables in a preheated oven at 425°F for 20-25 minutes, or until they are tender and lightly browned.
5. 5Once the steak is cooked, remove it from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
6. 6Return the sliced steak to the cutting board and sprinkle with flaky sea salt.
7. 7To serve, arrange the sliced steak on a large platter or individual plates, surrounded by the roasted vegetables.
8. 8Garnish with fresh herbs, such as parsley or thyme, if desired.
9. 9Serve immediately and enjoy.
10. 10Let the steak rest for 10 minutes before slicing to allow the juices to redistribute and the meat to stay tender.

Nutrition per serving