Honey Mustard Ribeye Steak with Baked Vegetables

You only need one seasoning to make this dish and that is Primal Kitchen Honey Mustard Vinaigrette & Marinade. This was my first time making Honey Mustard Ribeye Steak with Baked Vegetables and it was delicious! To be honest, I enjoyed the baked vegetables with the marinade much more than the steak, but since I’m not a huge fan of red meat, I’m going to try making the recipe with chicken next time.

Primal Kitchen products are some of our favorite to cook with both for flavor and health. The company makes marinades and mayos that are both gluten & dairy-free. I posted recipes using their Chipotle Lime Mayo like my chipotle lime chicken salad wrap and my gluten-free breakfast sandwich. You can buy Primal Kitchen products directly from their website here or use their Find a Store page to find products in your area.

Shopping List

• 1 lb. of organic ribeye steaks (1 lb. is 2 steaks and I buy mine fresh in the meat section at Trader Joe’s)
• 2 zucchinis, sliced
• 2 squash, sliced
• 5-10 cherry tomatoes (I left mine whole but you can cut in half)
• 3/4 cup Primal Kitchen Honey Mustard Vinaigrette & Marinade (1/2 cup will be used for the steak and 1/4 cup used for the vegetables)
• Salt & Pepper (to taste)

Instructions

• Combine 1/2 cup Honey Mustard Vinaigrette and the steaks in a sealable plastic bag. Toss to coat and let marinate for a minimum of 30 minutes. Ideally, marinate for 2-4 hours because the longer the steak marinates the better.
• Once the steaks are marinated, preheat the oven to 425°.
• While the oven is preheating, combine 1/4 cup Honey Mustard Vinaigrette with the sliced squash, zucchini, and cherry tomatoes in another sealable plastic bag. Toss to cover the vegetables with marinade completely.
• Line a sided baking pan with aluminum foil (to cut down on clean up) and place the marinated vegetables evenly on the pan. If you prefer the vegetables more browned and crispy, use two baking pans instead of one so they are single layered.
• Season with salt & pepper.
• Bake the vegetables for 30-35 minutes, stirring occasionally, until browned.

To cook the steaks…

• Preheat a non-stick pan on the stovetop to medium/medium-high heat.
• Once hot, place the steaks in the pan and cook for 5-7 minutes on both sides. For reference, our steaks took a total of 14 minutes and were cooked to medium-well.