November 1, 2011

Afghani Steak with Roasted Vegetables

Tonight's Supper
Grilled Afghani Steak with Roasted Vegetables

Gather your vegetables together.  I am using zucchini, yellow squash, green pepper, red pepper and an onion.
You'll also need olive oil cooking spray, 1 T fresh thyme chopped, salt and pepper.

Preheat oven to 450.  Spray your baking sheet with non-stick cooking spray (I layer mine with Reynolds Wrap first).  Slice vegetables and spread them in a single layer on your baking sheet.
Spray a coat of olive oil cooking spray over the vegetables.  Sprinkle with chopped thyme, salt and pepper.

Bake in pre-heated 450 degree oven for 20 minutes or until nicely roasted.

While the vegetables were roasting, I sprinkled my sirloin steak with Afghani Spice from Teeny Tiny Spice Co. of Vermont.

Cook steak on a grill pan if you're cooking on your stove.  I love the grill lines.

Roasted Vegetables

Let your steak "set" for at least 5 minutes before slicing.

Slice your steak on an angle, against the grain.


I really love my vegetables roasted.  I make this a lot and sometimes add eggplant, tomatoes and green beans to the mix.  I overcooked my steak a bit.  I usually like it medium to medium well but my brother-in-law stopped by while I was cooking and I was distracted.

1 comment:

Mom in High Heels said...

If I ate beef, this would be yummy. I may try to make it with chicken or shrimp. Mmmmm.
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