Roasting is an easy, hands-off way to make veggies tender and delicious — we flavored ours with rosemary for a perfect pairing with quick-cooked steak.
- 3 red, yellow, and/or green peppers, cut into 1"-thick slices
- 1 onion, cut into ½" wedges
- 2 tbsp. fresh rosemary leaves
- 3 tbsp. oil
- 3 c. red and/or yellow cherry tomatoes
- 1 1/2 lb. flank steak
Heat oven to 425°F. Coat large rimmed baking sheet with cooking spray. In bowl, toss peppers and onion with rosemary, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread in single layer over baking sheet. Roast until almost tender, about 15 min.
Toss tomatoes with 1 Tbsp. oil and 1/4 tsp. salt. Remove baking sheet from oven; stir tomatoes into vegetables. Roast until tomatoes soften, 10 min.
Meanwhile, sprinkle both sides of steak with 1/2 tsp. salt and 1/4 tsp. pepper. In large nonstick skillet, heat remaining 1 Tbsp. oil over medium-high heat. Add steak; cook, turning once, 5–6 min. per side for medium-rare or until desired doneness. Let stand 10 min. before slicing. Serve with vegetables.
This recipe originally appeared in our print magazine.