Steak Sheet Pan Supper

Name: Steak Sheet Pan Supper
Cook time: 20 min
Total time: 20 min
Ingredients: 2 red bell peppers, cut into thick rounds; 2 yellow bell peppers, cut into thick rounds; 1 large yellow onion, cut into thick rounds (large rings only); 2 cups whole cherry tomatoes; Two 12-ounce boneless rib-eye steaks, about 1 1/2 inches thick; 4 teaspoons Montreal steak seasoning; 4 tablespoon olive oil; 4 tablespoons salted butter; 1 loaf crusty, artisan-style French bread, for serving

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Cook Time: 20 minutes

Total: 20 minutes

Servings: 2

Cost: $18.98 /serving

Author : Ree Drummond : Food Network

main dish broiling

Ingredients

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2 red bell peppers, cut into thick rounds2 yellow bell peppers, cut into thick rounds1 large yellow onion, cut into thick rounds (large rings only)2 cups whole cherry tomatoesTwo 12-ounce boneless rib-eye steaks, about 1 1/2 inches thick4 teaspoons Montreal steak seasoning4 tablespoon olive oil4 tablespoons salted butter1 loaf crusty, artisan-style French bread, for serving

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Instructions

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Step 1

Position an oven rack on the highest level in the oven. Preheat the broiler on high.

Step 2

Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on.

Step 3

Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren't touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter.

Step 4

Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes.

Step 5

Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.