Greek-Style Pan-Seared Steak with Herb-Crusted Vegetables

Greek · Year-round · 60 min · Serves 4 · By The Lesapor Kitchen

This Greek-inspired dish combines a perfectly pan-seared steak with a medley of herb-crusted vegetables, bringing fresh and vibrant flavors to your dinner table. While it takes a bit of advanced cooking skill, the result is a juicy steak paired with crisp, flavorful vegetables that are sure to impress.

Ingredients

  • 4 ribeye steaks, about 1 inch thick
  • 2 tablespoons olive oil
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon lemon zest
  • 2 medium zucchinis, sliced into 1/2 inch rounds
  • 1 red bell pepper, cut into strips
  • 1 red onion, cut into wedges
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin seeds
  • 1 tablespoon balsamic vinegar

Method

  1. Remove the steaks from the fridge and let them come to room temperature for about 30 minutes. Season with flaky sea salt and freshly ground black pepper.
  2. In a small bowl, mix together the minced garlic, fresh oregano, fresh thyme, and lemon zest. Set aside.
  3. Preheat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, add the steaks and sear for 4-5 minutes on each side for medium-rare, adjusting the time to your desired doneness. Remove from the skillet and rest on a plate for 5 minutes.
  4. While the steaks are resting, preheat the oven to 400°F (200°C). In a large mixing bowl, combine the zucchini, red bell pepper, and red onion with extra virgin olive oil, dried oregano, cumin seeds, and a pinch of flaky sea salt. Spread the vegetables evenly on a baking sheet.
  5. Roast the vegetables in the oven for 15-20 minutes, or until they are tender and slightly charred. Remove from the oven and drizzle with balsamic vinegar.
  6. To serve, place a steak on each plate, top with a spoonful of the garlic and herb mixture, and arrange the roasted vegetables alongside. Serve immediately.