Ancho Ribeye Steak
Ancho Ribeye Steak with Roasted Potatoes and Broccoli
Rated 5.0 stars by 1 users
Category
Steak
Cuisine
American
Author:
Chef Savu
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Calories
800
Indulge in a flavorful and hearty meal with this Ancho Ribeye Steak served with perfectly roasted potatoes, jalapenos, and broccoli. The savory seasoning on the steak pairs beautifully with the spicy kick from the jalapenos, making every bite a delight for your taste buds.
Ingredients
- 2 Ribeye Steaks
-
1 Tbs. Savu Birra Ancho Steak Seasoning
-
4 Medium Size Potatoes
- 4 Jalapenos
- 1 Head Broccoli
-
1 Tbs. Savu Birra Roasted Veggie Seasoning
Directions
Preheat the oven to 450°F.
Season the ribeye steaks with Savu Birra Ancho Steak Seasoning. Let sit for 15-20 minutes.
Microwave the potatoes until tender.
Brush the potatoes with olive oil and season with Savu Birra Roasted Veggie Seasoning. Set aside for later.
Cut the broccoli into florets and toss with olive oil and Savu Birra Roasted Veggie seasoning. Add it to the baking sheet and roast for approximately 7-10 minutes. Remove baking sheet from oven and flip broccoli. Return to oven for another 7-10 minutes or until desired tenderness.
Grill the seasoned ribeye steaks on medium heat 4-5 minutes per side for medium rare, or to desired doneness.
After 15 minutes remove baking sheet from oven with broccoli and add seasoned potatoes to baking sheet. Change heat of oven to broil and return baking sheet to oven and broil for 1-2 minutes, or until veggies are golden brown.
While the steaks and broccoli are cooking add some oil to a small skillet on medium heat and add the jalapeno peppers. Rotate the jalapenos in the oil every 2-3 minutes so the entire pepper is cooked.
While jalapenos are cooking season with Savu Birra Roasted Veggie Seasoning.
After ribeye steaks are done allow to rest for a few minutes before serving. Finish vegetables and serve. Enjoy!
