Serve with a mixed green salad or toasted and lightly buttered bread.
Transfer to a large rimmed baking sheet.
Roast, stirring twice, until the vegetables are tender, 25 to 30 minutes.
About 10 minutes before the vegetables are done, pat steak dry and cut into 4 equal portions.
Sprinkle with 1/4 teaspoon each salt and pepper.
Add the steaks and cook until browned on the bottom, 2 to 4 minutes.
Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare.
Transfer to a plate and loosely cover with foil.
Push the vegetables into 4 mounds.
Sprinkle 2 tablespoons cheese on each and return to the oven until melted, about 2 minutes.
Serve the steaks with the vegetables.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
