Recipe · 35 min
Seared Ribeye with Roasted Peppers, Tomatoes, Pickled Onions & Basil
- 35 min
- 2–6 servings
- 631 kcal / serving
A ribeye seared to finish and served with roasted peppers, tomatoes, pickled onions, and fresh basil. The mix delivers tender meat with bright, tangy vegetables for a reliable weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small pkgfresh basil
- 6 clovesgarlic
- 1 pintgrape tomatoes
- ½ mediumred onion
- ¾ lbribeye steak
- 2yellow bell peppers
- red onions
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, honey, rice vinegar, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small pkgfresh basil
- 6 clovesgarlic
- 1 pintgrape tomatoes
- ½ mediumred onion
- 2yellow bell peppers
- red onions
Meat & seafood
- ¾ lbribeye steak
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 6 cloves | 12 cloves | 18 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| yellow bell peppers | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Make the pickling liquid by combining vinegar, honey, and salt in a small bowl.
- 2. Peel and thinly slice the onion, add to the pickling liquid, stir, and set aside to pickle.
- 3. Wash the basil and other produce; pat dry.
- 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. Roast the vegetables in a preheated oven at 425°F, stirring halfway, until browned and tender, about 20–25 minutes.
- 6. About 15 minutes before the veggies finish, heat a skillet over medium-high heat.
- 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. Transfer the rested steak to a plate and loosely cover with foil while finishing the vegetables.
- 9. Remove the roasted vegetables from the oven, then add chopped basil and the pickled onions; toss to combine.
- 10. Slice the steak thinly against the grain and plate with the vegetables.
Two tips
- Tips: Pickled onions can be prepared a day ahead for deeper flavor (keep refrigerated).
- Tip: If yellow peppers aren’t available, substitute red peppers and keep the dish balanced.
Nutrition per serving
- Calories
- 631 kcal
- Protein
- 35 g
- Carbs
- 22 g
- Fat
- 46 g
- Fiber
- 4 g
- Sodium
- 100 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.