Seared Ribeye & Roasted Thai Green Curry Veggies with Sesame Seeds

Directions

1. Preheat the oven to 450°F.
2. Whisk together curry paste, water, oil, sesame seeds, black pepper, crushed red pepper, and salt in a medium bowl to make a marinade.
3. Wash and dry the red pepper, discard the seeds, then large-dice it. Add the pepper to the bowl with broccoli and mushrooms and toss to coat.
4. Spread the coated vegetables on a baking sheet in an even layer and slide into the oven. Roast, stirring halfway through, until fork-tender, about 12–15 minutes.
5. Meanwhile, heat a skillet over medium-high heat.
6. Pat the ribeye dry with paper towels and season both sides with salt and pepper.
7. Once the skillet is hot, add a little oil and swirl to coat the bottom. Sear the steak 2–5 minutes per side depending on doneness. Transfer to a clean plate, cover loosely with foil, and let rest for 5 minutes.
8. Slice the steak thinly against the grain.
9. Divide the steak and roasted vegetables between plates and finish with a light sprinkle of sesame seeds before serving.