Grilled Ribeye Steak with Roasted Vegetables and Parmesan Potatoes

A hearty main course featuring a juicy grilled ribeye steak, served with a side of roasted vegetables and parmesan-crusted potatoes.

Ingredients - Serves 4

Preheat the grill to high heat and the oven to 400°F.
Season the ribeye steaks with salt and pepper.
Toss the mixed vegetables in 2 tablespoons of olive oil and season with salt and pepper. Spread them out on a baking sheet.
Cut the potatoes into wedges and toss them in 2 tablespoons of olive oil, minced garlic, chopped rosemary, and grated parmesan. Spread them out on a separate baking sheet.
Place the vegetables and potatoes in the preheated oven. Roast for 30 minutes, or until the vegetables are tender and the potatoes are golden and crispy.
While the vegetables and potatoes are roasting, grill the ribeye steaks. Cook for 4-5 minutes on each side, or until they reach your desired level of doneness.
Let the steaks rest for a few minutes before serving.
Serve the grilled ribeye steaks with the roasted vegetables and parmesan potatoes on the side.