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Grilled Ribeye Steak with Thyme-Roasted Carrots & Potato Wedges Recipe

Grilled Ribeye Steak with Thyme-Roasted Carrots & Potato Wedges recipe


This is a yummy dinner with grilled steak, roasted carrots, and potato wedges. We cook the steak until it's just right. The carrots and potatoes get all tasty in the oven. It's a special meal that's not too hard to make!


4 medium carrots
1 tablespoon fresh thyme leaves
2 tablespoons balsamic vinegar
1.5 pounds baby potatoes
1.5 pounds ribeye steak
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons avocado oil
Salt to taste
Black pepper to taste


Preheat the oven to 425°F (218°C) and place a baking sheet inside to heat up.
Wash and peel the carrots, then cut them into 2-inch pieces. Toss with 1 tablespoon of avocado oil, fresh thyme, salt, and pepper.
Cut the baby potatoes into wedges. In a bowl, toss them with the remaining avocado oil, garlic powder, onion powder, salt, and pepper.
Carefully remove the hot baking sheet from the oven. Spread the carrots and potato wedges on the sheet in a single layer.
Roast in the oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
While the vegetables are roasting, preheat a grill pan over medium-high heat.
Season the ribeye steak with salt and pepper on both sides.
Grill the steak for 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Remove the steak from the grill and let it rest for 5 minutes, loosely covered with foil.
Drizzle the roasted carrots with balsamic vinegar and toss to coat.
Slice the steak against the grain and serve with the roasted carrots and potato wedges.

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