Seared Ribeye with Roasted Peppers, Tomatoes, Pickled Onions & Basil

Directions

1. 1. Make the pickling liquid by combining vinegar, honey, and salt in a small bowl.
2. 2. Peel and thinly slice the onion, add to the pickling liquid, stir, and set aside to pickle.
3. 3. Wash the basil and other produce; pat dry.
4. 4. Trim and slice bell peppers into thin strips and transfer to a baking sheet; add garlic and tomatoes, drizzle with oil, season with salt and crushed red pepper, and spread in an even layer.
5. 5. Roast the vegetables in a preheated oven at 425°F, stirring halfway, until browned and tender, about 20–25 minutes.
6. 6. About 15 minutes before the veggies finish, heat a skillet over medium-high heat.
7. 7. Pat the ribeye dry, season with salt and pepper on both sides, then add a bit of oil to the hot skillet and sear the steak, 2–5 minutes per side depending on doneness.
8. 8. Transfer the rested steak to a plate and loosely cover with foil while finishing the vegetables.
9. 9. Remove the roasted vegetables from the oven, then add chopped basil and the pickled onions; toss to combine.
10. 10. Slice the steak thinly against the grain and plate with the vegetables.