Steak Gratin with Roasted Vegetables
This gorgeous weeknight steak recipe is served with roasted veggies, topped with a slice off oozing cheese and a drizzle of rich red onion sauce.
Ingredients
- 1 lb (450 g) baby potatoes, cut into 1/2-inch (5 mm) slices
- 2 tbsp (30 ml) olive oil
- 1/2 lb (225 g) thin asparagus, trimmed
- 1 yellow bell pepper, seeded and cubed
- 1 1/2 lb (675 g) flap steak, cut into 4 steaks, at room temperature
- 3 tbsp (45 ml) olive oil
- 2 small red onions, thinly sliced
- 1 tbsp (15 ml) balsamic vinegar
- 1 tbsp brown sugar
- 1 1/2 cups (375 ml) low-sodium beef broth
- 4 oz (115 g) semi-firm washed rind cheese (such as Oka), sliced
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick baking sheet, or a baking sheet lined with a silicone mat, toss the potatoes with half of the oil. Season with salt and pepper. Roast for 15 minutes or until staring to brown. Add the asparagus, bell peppers and remaining oil. Mix well. Bake for 10 more minutes.
This gorgeous weeknight steak recipe is served with roasted veggies, topped with a slice off oozing cheese and a drizzle of rich red onion sauce.