For Steaks:
2 ribeye steaks, 7 to 9 oz each
2 tbsp vegetable oil
cooking spray
For Outback Steak Seasoning:
2 tsp salt
2 tsp smoked paprika
1 tsp ground black pepper
½ tsp cayenne pepper
For Vegetables:
10 oz red onions, sliced
½ lb green beans, trimmed
8 oz bell peppers, green and yellow, or of your choice, seeded and sliced
8 oz zucchini, sliced
6 oz tomatoes, trimmed tops and ends, halved
5 oz eggplants, sliced
¾ cup olive oil, divided
salt and ground black pepper, to taste
To Serve:
1 tbsp unsalted butter, at room temperature
1 cup mashed potatoes, or potatoes done to your preference
¼ tsp parsley, per serving, chopped
Steaks:
Preheat and grease the grill with cooking spray.
Mix the salt, paprika, black pepper, and cayenne pepper in a bowl until combined.
Rub the seasoning into each side of the steaks.
Heat the vegetable oil in a cast iron skillet over high heat. Add the steaks and sear evenly on all sides, roughly 3 to 5 minutes each side (or to your desired doneness). Set aside to rest.
Vegetables:
Separate the vegetables into each bowl. Add roughly 2 tablespoons of olive oil, then season with salt and pepper on each vegetable. Toss to combine.
Grill the vegetables for roughly 5 to 7 minutes, depending on the vegetable, until fully cooked with a light char but still tender.
Serve the steaks (you may also carve these before serving) alongside your grilled vegetables, potatoes, and sauce of your choice.
Sugar: 23g
:
Calcium: 153mg
Calories: 1532kcal
Carbohydrates: 65g
Cholesterol: 153mg
Fat: 121g
Fiber: 15g
Iron: 8mg
Monounsaturated Fat: 76g
Polyunsaturated Fat: 11g
Potassium: 2352mg
Protein: 56g
Saturated Fat: 29g
Sodium: 2510mg
Trans Fat: 1g
Vitamin A: 6699IU
Vitamin C: 227mg
