Rosemary Garlic Striploin with Roasted Vegetables

Remove the striploin steaks from the refrigerator and let them come to room temperature for about 20 minutes. Pat dry with paper towels.

Preheat the oven to 425°F (220°C).

Mince 3 garlic cloves and strip the leaves from 1 sprig of rosemary, then finely chop. In a small bowl, mix 1 tbsp of olive oil with the minced garlic, chopped rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.

Rub the garlic-rosemary mixture all over the steaks. Set aside to marinate while preparing the vegetables.

Cut the potatoes and sweet potatoes into 1-inch cubes. Cut the carrots into 1/2-inch thick diagonal slices. Cut the bell pepper and zucchini into 1-inch pieces. Slice the red onion into 1/2-inch wedges.

In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme.

Add all the vegetables to the bowl and toss to coat evenly with the marinade.

Spread the vegetables in a single layer on a large baking sheet. Place the remaining rosemary sprig on top. Roast in the preheated oven for 25 minutes, stirring halfway through.

While the vegetables are roasting, heat a cast-iron skillet over medium-high heat until very hot, about 5 minutes.

Place the marinated steaks in the hot skillet and sear for 4-5 minutes on each side for medium-rare (internal temperature of 135°F/57°C). Adjust cooking time based on your preferred doneness.

Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 5-10 minutes.

Remove the vegetables from the oven when they are tender and starting to caramelize.

Slice the steaks against the grain into 1/2-inch thick slices.

Divide the roasted vegetables between two plates and arrange the sliced steak alongside. Garnish with any remaining fresh rosemary if desired.