Italian-Style Grilled Steak with Herb Butter and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

Juicy grilled steak topped with aromatic herb butter, accompanied by a colorful medley of oven-roasted Mediterranean vegetables. This italian-inspired beef (mediterranean) ready in about 45 minutes pairs pounds ribeye steak, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds ribeye steak
• 3 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• 4 tbsp unsalted butter
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 3 garlic cloves, minced
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 red bell pepper, cut into 1-inch strips
• 1 medium yellow squash, sliced into 1/2-inch rounds
• 1 small red onion, cut into wedges
• 1 tsp salt for vegetables
• 1/2 tsp black pepper for vegetables

Instructions

1. Step 1: Preheat your grill to medium-high heat (about 450°F). Rub 1.5 pounds ribeye steak with 1 tablespoon olive oil, 1.5 teaspoons salt, and 1 teaspoon black pepper evenly on both sides. Set aside.
2. Step 2: In a small bowl, combine 4 tablespoons unsalted butter with 1 tablespoon finely chopped fresh rosemary, 1 tablespoon fresh thyme, and 3 minced garlic cloves. Mix well and refrigerate until firm.
3. Step 3: Toss 1 sliced medium zucchini, 1 cut red bell pepper, 1 sliced medium yellow squash, and 1 cut small red onion with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread vegetables on a baking sheet and roast in a preheated oven at 425°F for 20 minutes, stirring halfway through.
4. Step 4: Place the steak on the hot grill and cook for 4-5 minutes per side for medium-rare, or longer to desired doneness. Remove steak and let rest for 5 minutes.
5. Step 5: Slice the rested steak against the grain and top each portion with a dollop of the herb butter. Serve alongside the roasted Mediterranean vegetables.