A summery, Pan-American style ribeye meal featuring a zesty chimichurri and caramelized roasted root vegetables. The technique highlights a seared steak finish with bright herb notes and a crunchy-sweet veggie side for a complete one-pan-inspired plate.
Total time
40 min
Prep
15 min
Cook
25 min
Serves
1
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Serve with a simple green salad and a crusty slice of bread or a small portion of herbed rice.
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently.
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