Ribeye Steak and Roasted Vegetable Salad

Ribeye steak and roasted vegetable salad add a homemade strawberry balsamic vinaigrette and you've got a truly amazing combination, that will make your tastebuds sing. The perfect summer main course
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Cook my ribeye steak and roasted vegetable salad and dine like a pro. This is a dish that will satisfy everybody’s cravings and tick all the right boxes. Ribeye steak with roasted vegetables and a mildly sweet and zingy strawberry balsamic vinaigrette you’ll be feasting well tonight.

I love a good steak and roasted vegetable salad, there is something really comforting and satisfying about it. Ribeye steak is my favorite, with its fat content and marbling that gives it the flavor I desire.

The family will only eat steak med rare, like me. Ribeye I consider it to be the best steak cut. It has everything, flavor, and tenderness, and is fairly easy to cook.

My Ribeye Steak and Roasted Vegetable Salad

Ribeye Steak and Roasted Vegetable Salad Ingredients

The star of my ribeye steak and roasted vegetable salad is the ribeye steak. All the ingredients play an important role in providing flavor, texture, and color. The array of vegetables all complement each other and the fresh thyme and rosemary add a herbaceous taste to the dish.

The bell pepper, baby carrots, and sweet potatoes all bring a subtle sweetness to the table. Brown onions and garlic are the aromatic brothers that were made for each other.

  • How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.
Ribeye Steak and Roasted Vegetable Salad Ingredients
  • 1 kg Ribeye steak portioned into 4 evenly sized steaks
  • 2 cloves Garlic
  • 2 springs Thyme fresh
  • 1 tsp Salt Himalayan pink

Roasted Vegetables

  • ½ Pumpkin buttercup
  • 3 Potatoes agria
  • 3 Sweet potato (kumara)
  • 1 Bell peppers
  • 6 Carrots baby
  • 3 Onions brown
  • 6-8 cloves Garlic
  • 5-6 sprigs Thyme fresh
  • 4-5 sprigs Rosemary fresh
  • 2 tbsp Rice bran oil
  • 1½ tsp Salt Maldon sea flakes
  • 1 tsp Black pepper freshly ground

Strawberry Balsamic Vinaigrette

  • 2 Strawberries fresh
  • ½ tsp Salt Maldon sea salt
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Mustard yellow or Dijon
  • ¼ cup Avocado oil

The Secret To Cooking A Good Steak

When I first started cooking decades ago, I worked in a busy steakhouse in Auckland. This is where I cut my teeth and learned the skill of cooking a great steak. Over the years I’ve refined my steak cooking method.

  • The secret to cooking a delicious ribeye steak and roasted vegetable salad begins with selecting a great product. Thick-cut and well-marbled piece of ribeye. Also, use quality salt.
  • Best Results, a thick-cut steak (around 3-5cm or 1.2-1.96 inches thick), weighing 250-300g or 8.81-10.58oz each is recommended.
  • The Thickness, allows you to get some good caramelization on the surface without overcooking and destroying it.
  • Himalayan Pink Salt, (this is what I use). The minerals in the salt enhance the savoriness of the steak and give it an umami flavor (pleasant savory flavor).
  • Marbling, running through the steak is fat, and fat is where the flavor is. This is crucial for a flavorful, moist steak.
Marbling In Ribeye Steak
Marbling In Ribeye Steak

Leave your steak out of the fridge for 10-15 minutes before cooking. I wouldn’t leave it out any longer as you could run into food safety issues.

Season your steak just before cooking, seasoning the steak too early and you run the risk of drying it out. I only season the steak with salt. Adding pepper to the steak before cooking will burn the pepper and make it bitter. This can also make the meat have a bitter taste.

  • Pans To Use – Choosing the type of pan is crucial for achieving the best results. For the best results, it is recommended to use a pan made from high-quality materials such as cast iron, carbon steel, non-stick heavy gauge aluminum, or stainless steel. These types of pans provide the perfect heat distribution and durability for cooking steak.

I use cast iron and non-stick heavy gauge aluminum. The cast iron pans I’ve got are over 50 years old and are family heirlooms that belonged to my grandfather.

Cast Iron Pans
Cast Iron Pans
Non-Stick Heavy Gauge Aluminum Pans
Non-Stick Heavy Gauge Aluminum Pans
  • Searing Steaks – Getting a good sear on the outside of your steak is an important step. This is sometimes called the Maillard reaction and adds to the flavor and texture.

Chefs Pro Tip — The Maillard reaction is a chemical reaction that occurs between amino acids and sugars present within the food, which leads to the browning of foods.

This reaction is responsible for the flavor and color of cooked meats, and other foods. It also seals meat locking in its juices. So searing and browning your steaks is an important step for achieving a colorful crust and increasing its flavor profile.    

  • Basting The Steak – With butter, garlic, and fresh thyme during cooking. This is because basting keeps the steak juicy, and the garlic and fresh thyme infuse delicate aromatic garlic and earthy thyme notes into the steak.
  • Resting The Steak – Rest your steak after cooking. This is an important step! Be patient, rest your steak for half the time you cooked it, on a wire rack in a warm place. This will give your beautiful, cooked steak time to relax.
  • Skipping the resting time isn’t a good idea. When you cut into your steak all those beautiful flavorful juices will leak out onto the plate. What will happen is your steak will become dry, tough, and flavorless.

Chefs Pro Tip — What happens when cooking steak is the heat pushes all the juices into the middle of the steak. This creates a red hard knuckle in the middle. By resting your steak all those beautiful juices in the middle filter back throughout the steak making it juicy and tender.

Steak Doneness Temperature Chart

Cooking your steak to the desired degree of doneness is determined by a variety of factors such as the initial temperature of the steak, its thickness, and the cut.

To ensure accuracy, it’s recommended to use a meat thermometer by inserting it into the center of the steak. Avoid touching the pan with the thermometer as this will give you a false reading.

I’ve provided a doneness temperature chart you can use as a guide for determining the steak doneness for your preference.

MEAT DONENESSTEMP ºCTEMP ºF
Blue43ºC110ºF
Rare49 – 53ºC120 – 127ºF
Med-Rare54 – 57ºC129 – 134ºF
Medium58 – 61ºC136 – 141ºF
Med-Well62 – 65ºC143 – 149ºF
Well Done65ºC and Above149ºF and Above

Roasting Vegetables

When roasting vegetables it’s a good idea to cut them into fairly even-sized pieces. This will help them to evenly roast without over or undercooking some of the vegetable varieties.

  • Preheat the oven to 220°C (428°F). For a convection oven 200°C (392°F).
Prepped Vegetables
Prepped Vegetables
  • Coating The Vegetables – In oil before roasting is an important step for achieving a golden color, the desired crispiness, and a soft interior. The oil acts as a cooking medium, preventing the vegetables from drying out and sticking to the baking sheet.
  • Rice bran oil is a great option as it has a high smoke point and a neutral flavor. It is important to use the right amount of oil, enough to coat the vegetables evenly, but not too much to prevent them from becoming greasy.
  • A general guideline is to use 1-2 tablespoons of oil per 500g or pound of vegetables. Once coated in oil, seasonings such as salt and pepper can be added to bring out the natural flavor of the vegetables.

Chefs Pro Tip — Other seasonings such as fresh herbs like rosemary and thyme, or spices like smoked paprika, fresh garlic, or even citrus zest can also be used to add depth of flavor.

I use Maldon sea salt, fresh ground black pepper, fresh thyme, and rosemary leaves. The fresh herbs impart an earthy herbal flavor to the vegetables.

Prepped Seasoned and Herbed Vegetables
Prepped Seasoned and Herbed Vegetables

When it comes to onions and whole garlic cloves I like to wrap them in aluminum foil before roasting. Prep the onions and garlic, peel them both, cut the onions in half, and leave the garlic cloves whole.

  • Place Them into the middle of the aluminum foil and drizzle over some rice bran oil, (about 1 teaspoon). Season with Maldon sea salt, fresh ground black pepper, and fresh thyme leaves.
  • Once The Onions And Garlic are seasoned, it’s time to seal them in aluminum foil. Fold the foil evenly over the vegetables, making sure to seal the edges tightly. This step is essential as it creates a kind of steam chamber.
  • The fresh thyme works its magic and infuses a herby flavor into the onions and garlic. This will result in beautifully tender and herbaceous vegetables, by roasting and steaming them in their own juices.
Prepped Herbed and Seasoned Garlic and Onions
Prepped Herbed and Seasoned Garlic and Onions

Strawberry Balsamic Vinaigrette

To make this delicious strawberry balsamic vinaigrette, use a mortar and pestle. This method allows you to make small batches quickly and easily.

Also, some elbow grease is required for whisking in the avocado oil to finish the recipe. This vinaigrette works really well with my ribeye steak and roasted vegetable salad recipe.

  • Once the vegetables are roasted drizzle the strawberry vinaigrette over the top and mix well. This is best done while the vegetables are still hot. The vinaigrette will combine with the vegetables creating a dish that will elevate the flavor of the vegetables.
Roasted Vegetables With Strawberry Balsamic Vinaigrette
Roasted Vegetables With Strawberry Balsamic Vinaigrette

Plating Design And Presentation

When plating your ribeye steak and roasted vegetable salad the design and presentation are important as this will make the meal look delicious and nutritious.

  • Slicing The Steak – Slice the ribeye into beautiful even-width pieces this will present the beautiful color of the med-rare steak. The color will add to the overall presentation.
Med Rare Ribeye Steak
Med Rare Ribeye Steak
  • Plating – Arrange the vegetables on the plate and lay the sliced ribeye over the top. Drizzle more of the strawberry vinaigrette over the top of the salad and garnish with some fresh thyme leaves. Sprinkle over a pinch of Maldon sea salt flakes for a savory crunchy finish. Enjoy your ribeye steak and roasted vegetable salad.
My Ribeye Steak and Roasted Vegetable Salad
My Ribeye Steak and Roasted Vegetable Salad

Ingredient Substitutions

Ribeye steak and roasted vegetable salad with strawberry balsamic vinaigrette is a delicious and healthy meal option. However, sometimes it can be difficult to find all of the ingredients or you may have dietary restrictions. In these cases, ingredient substitutions can come in handy.

You can even use marinated chicken thighs, dry-rubbed pork belly, or even roasted lamb leg. If you’re looking for a non-meat option, Portobello mushrooms make a great substitute. Portobello mushrooms have a meaty texture and can be marinated and grilled in the same way as steak.

  • Don’t be afraid to make ingredient substitutions when making my ribeye steak and roasted vegetable salad. Experiment with different ingredients and find the perfect combination that works for you. Remember that cooking should be fun and creative, not restrictive.

My Ribeye Steak And Roasted Vegetable Salad

Cooking is a skill that requires attention to detail. The little things you do when preparing and cooking meals can make a big difference in the final outcome.

For example, using fresh ingredients as opposed to frozen ones. Properly seasoning your food can also make a big difference in the taste, as different ingredients require different levels of seasoning.

Also, take into consideration It’s not just about salt and pepper, other seasonings like dried or fresh herbs, aromatic spices, and citrus are all forms of seasoning. They all have their role to play when it comes to enhancing the flavor of food.

Following my technique, you’ll be cooking like a pro. Your next dinner idea should be my recipe for this ribeye steak and roasted vegetable salad, everyone will be amazed.

Some other types of steak that can be substituted for ribeye include striploin, tenderloin, and porterhouse steak. These cuts are leaner than ribeye but still have a good amount of flavor. Other options include New York rump and flank or hanger steak. However, it’s worth noting that all these cuts differ in taste and tenderness.

Many different types of vegetables can be substituted in our ribeye steak and roasted vegetable salad. Some great options include:

  • Zucchini — This can be used in place of bell peppers.
  • Types of squash — Yellow squash or pattypan can substitute pumpkin or sweet potato.
  • Root vegetables — Beets, parsnips, turnips, rutabagas, and Jerusalem artichokes can be great options in a roasted vegetable salad.
  • Cruciferous vegetables — Broccoli, cauliflower, and Brussels sprouts are also great options for roasting.
  • Perennial vegetables — Like asparagus.
  • Legumes — green beans and sugar snap peas can also be great options for a roasted vegetable salad.

It’s important to note that the cooking time may vary depending on the vegetable you choose. Keep an eye on them while they’re in the oven and adjust accordingly.

You can use many other berry options if you cannot find or don’t have strawberries for the vinaigrette. Some popular options I’ve used before include:

  • Raspberries — These have a slightly tart flavor and work well in the vinaigrette.
  • Blackberries — These have a similar flavor profile as raspberries but tend to be a bit sweeter.
  • Cherries — These are a bit sweeter than other options and have a unique flavor that pairs well with the balsamic vinegar.

Roasting is a great way to cook all these vegetables as they bring out their natural flavor and caramelize well; this creates a slightly crispy exterior. All these vegetables have a robust texture that holds up well to high oven temperatures.

  1. Root vegetables like potatoes, carrots, sweet potatoes, beetroot, and onions.
  2. Cruciferous vegetables like broccoli, cauliflower, and brussels sprouts.
  3. Squash and pumpkin.
  4. Bell peppers.
  5. Garlic.

Cooking Is A Science And A Skill

Cooking Without Guesswork Know Your Conversions

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome.

So, to help you here is a handy little unit converter tool for cooking without guesswork.

Watch How I Cook The Perfect Med-Rare Ribeye Steak

My Ribeye Steak and Roasted Vegetable Salad

Ribeye Steak And Roasted Vegetable Salad

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PREP TIME: | 15 minutes
COOK TIME: | 40 minutes
RESTING TIME: | 5 minutes
TOTAL TIME: | 1 hour
SERVINGS: | 4 people
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DESCRIPTION

DISH SUMMARY

Ribeye steak and roasted vegetable salad add a homemade strawberry balsamic vinaigrette and you've got a truly amazing combination, that will make your tastebuds sing.

Ingredients

  • 1 kg Ribeye steak portioned into 4 evenly sized steaks
  • 2 cloves Garlic
  • 2 springs Thyme fresh
  • 1 tsp Salt Himalayan pink

Roasted Vegetables

  • ½ Pumpkin buttercup
  • 3 Potatoes agria
  • 3 Sweet potato (kumara)
  • 1 Bell peppers
  • 6 Carrots baby
  • 3 Onions brown
  • 6-8 cloves Garlic
  • 5-6 sprigs Thyme fresh
  • 4-5 sprigs Rosemary fresh
  • 2 tbsp Rice bran oil
  • tsp Salt Maldon sea flakes
  • 1 tsp Black pepper freshly ground

Strawberry Balsamic Vinaigrette

  • 2 Strawberries fresh
  • ½ tsp Salt Maldon sea salt
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Mustard yellow or Dijon
  • ¼ cup Avocado oil

Instructions

Roasting Vegetables

  • Preheat Your Oven – convection fan oven200 °C or conventual regular oven220 °C
    When roasting vegetables it’s a good idea to cut them into fairly even-sized pieces. This will help them to evenly roast without over or undercooking some of the vegetable varieties.
    Coating The Vegetables – In oil before roasting is an important step for achieving a golden color, the desired crispiness, and a soft interior. The oil acts as a cooking medium, preventing the vegetables from drying out and sticking to the baking sheet.
    I use Maldon sea salt, fresh ground black pepper, fresh thyme, and rosemary leaves. The fresh herbs impart an earthy herbal flavor to the vegetables.
    Place them into the preheated oven for around 40 minutes. Turn them once for even roasting.
    Prepped Seasoned and Herbed Vegetables
  • Prep the onions and garlic, peel them both, cut the onions in half, and leave the garlic cloves whole.
    Place Them into the middle of the aluminum foil and drizzle over some rice bran oil, (about 1 teaspoon). Season with Maldon sea salt, fresh ground black pepper, and fresh thyme leaves.
    Once The Onions And Garlic are seasoned, it’s time to seal them in aluminum foil. Fold the foil evenly over the vegetables, making sure to seal the edges tightly. This step is essential as it creates a kind of steam chamber.
    Place them into the preheated oven for around 30 minutes.
    Prepped Herbed and Seasoned Garlic and Onions

Cooking Ribeye Steak

  • Leave your steak out of the fridge for 10-15 minutes before cooking. I wouldn’t leave it out any longer as you could run into food safety issues.
    I only season the steak with salt. Adding pepper to the steak before cooking will burn the pepper and make it bitter. This can also make the meat have a bitter taste.
    Heat your pan add a drizzle of rice bran oil (about a teaspoon). Heat the pan until it just starts to smoke. Add the steak and seal and brown on all sides.
    Basting The Steak – With butter, garlic, and fresh thyme during cooking. This is because basting keeps the steak juicy, and the garlic and fresh thyme infuse delicate aromatic garlic and earthy thyme notes into the steak.
    To ensure your steak is cooking to your preferred doneness, it’s recommended to use a meat thermometer by inserting it into the center of the steak. Avoid touching the pan with the thermometer as this will give you a false reading.
    Resting The Steak – Rest your steak after cooking. This is an important step! Be patient, rest your steak for half the time you cooked it, on a wire rack in a warm place.
    Med Rare Ribeye Steak

Strawberry Balsamic Vinaigrette

  • Hull and slice the strawberries. Place them into the mortar with the Maldon sea salt. Lightly crush the strawberries with the pestle until they are pulpy. Add the balsamic and mustard.
    Using a small spring whisk, mix the ingredients together. While whisking slowly drizzle in the avocado oil. The emulsion will start to come together. Keep whisking after all the oil has been added
    Strawberry Balsamic Vinaigrette

Plating Design And Presentation

  • When plating your ribeye steak and roasted vegetable salad the design and presentation are important as this will make the meal look delicious and nutritious.
    Slicing The Steak – Slice the ribeye into beautiful even-width pieces this will present the beautiful color of the med-rare steak. The color will add to the overall presentation.
    Plating – Arrange the vegetables on the plate and lay the sliced ribeye over the top. Drizzle more of the strawberry vinaigrette over the top of the salad and garnish with some fresh thyme leaves. Sprinkle over a pinch of Maldon sea salt flakes for a savory crunchy finish.
    My Ribeye Steak and Roasted Vegetable Salad

Chef Tips

  • Season your steak just before cooking, seasoning the steak too early and you run the risk of drying it out.
  • For the best results, it is recommended to use a pan made from high-quality materials such as cast iron, carbon steel, non-stick heavy gauge aluminum, or stainless steel. These types of pans provide the perfect heat distribution and durability for cooking steak.
  • Use a meat thermometer to check for your preferred doneness.
  • Rest your steak for half the time you cooked it, on a wire rack in a warm place.
Ingredient Substitutions
  • Some other types of steak that can be substituted for ribeye include striploin, tenderloin, and porterhouse steak. Other options include New York rump and flank or hanger steak.
There are many different types of vegetables that can be substituted in a roasted vegetable salad. Some great options include:
  • Zucchini: This can be used in place of bell peppers.
  • Types of squash: Such as yellow squash or pattypan, can be used as substitutes for pumpkin or sweet potato.
  • Root vegetables: Beets, parsnips, turnips, rutabagas, and Jerusalem artichokes can be great options in a roasted vegetable salad.
  • Cruciferous vegetables: Broccoli, cauliflower, and Brussels sprouts are also great options for roasting.
  • Perennial vegetables: Like asparagus. Legumes: green beans and sugar snap peas can also be great options for a roasted vegetable salad.

Nutrition

Serving>1 serve | Calories>551kcal | Carbohydrates>84g | Protein>9g | Fat>22g | Saturated Fat>3g | Polyunsaturated Fat>5g | Monounsaturated Fat>13g | Sodium>2436mg | Potassium>1777mg | Fiber>14g | Sugar>19g | Vitamin A>40359IU | Vitamin C>93mg | Calcium>146mg | Iron>3mg
COURSE:
Main Course
CUISINE:
New Zealand
KEYWORD:
Ribeye Steak
|
Roasted Vegetables
|
Salad

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