Sheet Pan Dinner: Steak with Vegetables

Ingredients:

• 2 red bell peppers, sliced ​​into thick rings
• 2 yellow bell peppers, sliced ​​into thick rings
• 1 large yellow onion, sliced ​​into thick rings (large rings only)
• 2 cups whole cherry tomatoes
• 2 boneless ribeye steaks, weighing 350 g each, approximately 4 cm thick.
• 4 teaspoons Montreal steak seasoning
• 4 tbsp. l. olive oil
• 4 tablespoons butter
• 1 loaf rustic French bread, for serving

Preparation:

1. Position the oven rack on the highest shelf. Preheat the oven to broil.
2. Arrange the peppers in a single layer on a baking sheet. Arrange the onions and cherry tomatoes in the same layer. You should have a bed of vegetables on which to rest the steaks.
3. Place the steaks directly on the vegetables, 3-5 cm apart, so they don't touch. Sprinkle the steaks with 1 teaspoon of seasoning. Drizzle each steak with 1 tablespoon of olive oil. Place 1 tablespoon of butter on each steak.
4. Grill in the oven until golden brown, about 5 minutes. Remove the baking sheet from the oven and flip the steaks with tongs. Sprinkle the other side of each steak with 1 teaspoon of Montreal steak seasoning. Drizzle each steak with 1 tablespoon of olive oil and top with 1 tablespoon of butter. Return the baking sheet to the oven and grill the other side for 3 minutes.
5. Top each steak with half the vegetables from the baking sheet. Serve with a slice of French bread.