Grilled ribeye steak with roasted mediterranean vegetables

• 1 large Ribeye steak (approx. 340–400 g)
• 2 large potatoes, cubed
• 1 red bell pepper, chopped into large chunks
• 1 zucchini, sliced into rounds
• 4-5 button mushrooms, halved
• 240 ml shredded cabbage and carrot (for slaw)
• 45 ml olive oil
• 2 cloves garlic, minced
• Salt and freshly cracked black pepper
• 5 ml dried oregano
• Fresh parsley for garnish
• 5 ml vinegar or lemon juice, for the slaw

1. Toss the cubed potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes until golden and crisp.
2. In a separate bowl, toss the bell peppers, zucchini, and mushrooms with 1 tablespoon of olive oil, minced garlic, oregano, salt, and pepper. Add them to the roasting pan for the final 15 minutes of potato cooking time.
3. Season the steak generously with salt and pepper on both sides. Heat a grill or cast-iron skillet over high heat with the remaining oil.
4. Sear the steak until it reaches at least 145°F (63°C), then let it rest for at least 3 minutes.
5. Prepare a simple slaw by tossing the shredded cabbage and carrots with a touch of vinegar or lemon juice.
6. Plate the steak alongside the roasted vegetables and potatoes. Garnish with chopped fresh parsley.

Serve on a large platter with a side of chimichurri sauce or a dollop of garlic butter on the steak. Pairs excellently with a bold red wine like Cabernet Sauvignon.