Steak with Oven-Roasted Vegetables

This dish has some fabulous flavours and although the picture and recipe show rib eye steak, this dish may also be made using pork shoulder, chicken or fish! You really do get all the flavour and satisfaction in this meal without too much hassle! Just perfect, a dish where you don't have to spend all day in the kitchen ... and hey, it's Friday some may even want to enjoy a glass of wine with it ... optional of course!

Ingredients:
Serves Four

10g carbs per serving
1 lb /450 g broccoli
1 whole garlic
10 oz. / 280 g cherry tomatoes
3 tablespoons olive oil
1 tablespoon dried thyme or dried oregano or dried basil
1½ lbs / 700 g ribeye steak
salt and pepper

Anchovy butter
1 oz. / 28 g anchovies
5 oz. / 140 g butter, at room temperature
1 tablespoon lemon juice
salt and pepper

Tip!
You can make this dish with pork shoulder, chicken or fish. Adjust the time in the oven accordingly. For even more variation, and perhaps you are not keen on anchovy why not use another flavoured butter

Please see cooking instructions at Diet Doctor site here

(Image credit: Christine Gallary)

If you are shopping for steak, you may like to see this article by Christine Gallary she writes:

"Let's talk steak — a big, beautiful slab of beef. I used to only eat steak when my parents treated us to an old-school steakhouse, and while I relished every minute of those meals, the menu always intimidated me. What was the difference between a New York steak and a ribeye? Why was filet mignon so freakin' expensive?

Whether you cook steak at home or save it for a special occasion out like we did, it's important to know your high-end steak cuts. Here are the four most popular ones, and we'll cover where they're cut from, what they taste like, and how best to cook them. Are you ready for your steak primer? Let's go!"

... and you can go over to see Christine's article and more here

Cheers and Bon Appetit !

All the best Jan