Mediterranean Spiced Steak with Roasted Beets and Carrots

Units:
Servings: Prep Time: 10 Cook Time: 20

Ingredients

Directions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the diced beets and carrot sticks with 1 tablespoon of olive oil, balsamic vinegar, cumin, smoked paprika, salt, and pepper.
  3. Spread the beets and carrots in a single layer on a baking sheet and roast in the preheated oven for 15-20 minutes, turning halfway through, until tender and slightly caramelized.
  4. While the vegetables are roasting, season the steaks with salt, pepper, garlic powder, and dried oregano.
  5. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
  6. Cook the steaks for about 3-4 minutes on each side for medium-rare, or adjust the time to your preferred doneness.
  7. Let the steaks rest for 5 minutes before slicing.
  8. Serve the sliced steak with the roasted beets and carrots. Squeeze fresh lemon juice over the dish and garnish with chopped parsley.
  9. Enjoy your Mediterranean-inspired meal.

Dietary Tags

Recipe By:

Chef AI

Mediterranean Spiced Steak with Roasted Beets and Carrots

Ingredients

  • 4 small beef steaks (about 5-6 oz each)
  • 2 medium beets, peeled and diced
  • 4 large carrots, peeled and cut into sticks
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh lemon wedges for serving
  • Fresh parsley, chopped for garnish

Directions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the diced beets and carrot sticks with 1 tablespoon of olive oil, balsamic vinegar, cumin, smoked paprika, salt, and pepper.
  3. Spread the beets and carrots in a single layer on a baking sheet and roast in the preheated oven for 15-20 minutes, turning halfway through, until tender and slightly caramelized.
  4. While the vegetables are roasting, season the steaks with salt, pepper, garlic powder, and dried oregano.
  5. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
  6. Cook the steaks for about 3-4 minutes on each side for medium-rare, or adjust the time to your preferred doneness.
  7. Let the steaks rest for 5 minutes before slicing.
  8. Serve the sliced steak with the roasted beets and carrots. Squeeze fresh lemon juice over the dish and garnish with chopped parsley.
  9. Enjoy your Mediterranean-inspired meal.