Cooking Level: ★★★☆☆
1½ cups cherry tomatoes
1 large carrot, cut into coins
1 yellow bell pepper, 1-inch dices
1 medium-size red onion, 1-inch dices
10 asparagus spears, trimmed and cut in half
3-4 tablespoons olive oil
Salt, to taste
Pepper, to taste
4-5 garlic cloves
4-5 sprigs of thyme
Preheat oven to 400°F/200˚C.
Prepare the vegetables.
Place cherry tomatoes, carrots, yellow bell pepper, red onion, and asparagus evenly on a baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)
Season with olive oil, salt, and pepper (to taste).
Add garlic cloves and sprigs of thyme on top of the vegetables.
Roast vegetables for 15 minutes.
Bring back the tray and push vegetables to the side to make room for the steak.
Place the steak in the middle of the pan and season both sides with salt and pepper.
Top the steak with a sprig of thyme and a clove of garlic.
Place back in oven for 10 more minutes or until desired doneness is reached.
Allow the steak to rest for 5-10 minutes.
Plate the vegetables and top with cut steak.
Recipe and photo provided by Tasty on Buzzfeed (https://www.buzzfeed.com/tasty)