Rib Eye with Oven Roasted Vegetables

Paleo – serves two (quick midweek roast dinner approx 25 minutes)

Ingredients

  • 1 x large rib eye (over 400g)
  • 1 red capsicum, sliced
  • 1 zucchini, cut into thirds (length ways)
  • 1/2 sweet potato, peeled, sliced into thin wedges
  • 1 bunch brocollini
  • 1 leek, sliced
  • 1 tbsp sumac
  • 1 tbsp olive oil

Method

  • Preheat oven to 180 degrees
  • Heat 1/2 tbsp olive oil in a small frypan and once hot, add ribeye and cook for 3 minutes on each side
  • Heat 1/2 tbsp olive oil in a large frypan. Add leeks, capsicum and zucchini and cook for 3 minutes
  • Add leek to a deep baking dish. Place a rack on top of the leek, add capsicum, zucchini and rib eye on top of the rack and cook for 12 – 15 minutes. Remove from oven and let meat sit for 5 minutes
  • Steam sweet potato for 3 minutes. Brush with olive oil, sprinkle with sumac and then add sweet potato pieces to the large fry pan and cook for 2 minutes
  • Steam brocollini for 4 minutes
  • Slice meat into large pieces and serve with vegetables

 

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