# Components:
→ Meats
01 - 4 boneless ribeye or sirloin steaks (8 oz each)
→ Vegetables
02 - 1 ½ lbs baby potatoes, halved
03 - 1 large red onion, sliced
04 - 1 red bell pepper, sliced
05 - 1 zucchini, sliced
06 - 2 cups green beans, trimmed
→ Marinade & Seasoning
07 - 3 tbsp olive oil
08 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
09 - 1 tbsp fresh thyme, chopped (or 1 tsp dried)
10 - 4 garlic cloves, minced
11 - 1 tsp smoked paprika
12 - Salt and pepper, to taste
→ Garnish (optional)
13 - 2 tbsp chopped fresh parsley
14 - 1 tbsp unsalted butter
# Method:
01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss potatoes, onion, bell pepper, zucchini, and green beans with olive oil, rosemary, thyme, garlic, paprika, salt, and pepper until evenly coated.
03 - Arrange vegetables in a single layer on the prepared sheet pan, leaving space for the steaks.
04 - Roast vegetables for 15 minutes.
05 - Pat steaks dry with paper towels. Season steaks generously with salt and pepper on both sides.
06 - Remove the sheet pan from the oven. Add steaks to the pan, nestling them among the vegetables.
07 - Return the pan to the oven and roast for an additional 10–15 minutes, or until the steaks reach desired doneness (use a meat thermometer: 130°F for medium-rare, 140°F for medium).
08 - If desired, broil on high for 2 minutes to brown the steaks and crisp up the potatoes.
09 - Rest steaks for 5 minutes. Top with a pat of butter and sprinkle with fresh parsley before serving.
