Preheat your oven to 400°F (200°C).
In a large bowl, toss the cubed potatoes, bell pepper, zucchini, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure the vegetables are evenly coated with the seasoning.
Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the potatoes are tender and the vegetables are slightly caramelized. Stir halfway through cooking for even roasting.
Step 2: Prepare the Steak Bites
While the vegetables are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the cubed steak to the skillet in a single layer, and cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness (for medium-rare, aim for about 4-5 minutes total).
Once the steak is cooked, add the minced garlic, chopped rosemary, and thyme to the pan. Stir for 1-2 minutes until the garlic is fragrant and the herbs have infused the steak.
Remove the steak bites from the skillet and set them aside.
Step 3: Combine and Serve
Once the vegetables are done roasting, remove them from the oven and transfer them to a large serving platter.
Add the steak bites on top of the roasted vegetables, or gently toss them together for a more integrated dish.
Garnish with fresh parsley and serve with lemon wedges on the side for a burst of freshness.
Serving and Storage Tips:
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