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Mediterranean Beef & Roasted Veggies - A Bright, Flavor-Packed Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Beef: 1 to 1.5 pounds flank steak, sirloin, or hanger steak
  • Vegetables: 1 red bell pepper, 1 yellow bell pepper, 1 medium zucchini, 1 small eggplant (optional), 1 red onion, 1 cup cherry tomatoes
  • Aromatics & Herbs: 4 garlic cloves, 1 lemon (zest and juice), 1 tablespoon dried oregano, 1 teaspoon dried thyme, fresh parsley (for garnish)
  • Pantry: Extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional)
  • Extras (optional but great): Crumbled feta, kalamata olives, a dollop of Greek yogurt or tahini sauce, warm pita, cooked couscous or quinoa

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Season the veggies: Chop the peppers and zucchini into thick strips or chunks. Slice the red onion into wedges. If using eggplant, cut into half-moons. Toss everything with 2–3 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon lemon zest, 1/2 teaspoon red pepper flakes (optional), and a big pinch of salt and pepper.
  3. Roast: Spread the veggies on the sheet pan in a single layer. Roast for 15 minutes, then add the cherry tomatoes, toss, and roast another 10–15 minutes until tender and caramelized at the edges.
  4. Season the beef: While the veggies roast, pat the steak dry. Rub with 1–2 tablespoons olive oil, remaining minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, lemon zest from the rest of the lemon, and generous salt and pepper. Let it sit at room temperature while the veggies finish.
  5. Sear the steak: Heat a heavy skillet (cast iron works best) over medium-high until very hot. Sear the steak 2–4 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of 130–135°F (54–57°C).
  6. Rest and slice: Transfer the steak to a board and rest 5–10 minutes. Squeeze half the lemon over the top. Slice thinly against the grain.
  7. Finish the veggies: Toss the roasted vegetables with the remaining lemon juice and a splash more olive oil. Sprinkle with chopped parsley. Add olives and crumbled feta if you like.
  8. Serve: Pile the roasted veggies onto plates, top with the sliced beef, and finish with a dollop of yogurt or tahini. Serve with warm pita or over couscous for a fuller meal.