Steak and Roasted Vegetables

Steak and Roasted Vegetables
Tossed Salad
Quick Garlic Breadsticks

Steaks for each person, rib-eye, sirloin, or your favorite steak
Steak rub or spices of your choice (We use Creole seasoning.)
One potato for each person, peeled and cut up
One sweet potato, peeled and cut up
One carrot for each person, peeled and cut in chunks
1/2 cup of parsley, chopped
2 Tbsp olive oil
Salt and pepper
1 can of refrigerated biscuits
2 Tbsp real butter (not margarine)
1 tsp garlic powder
1 tsp onion powder
1 head of romaine, chopped
1 large tomato, cut up
2 radishes, thinly sliced
Croutons
Salad dressing

Prepare the vegetables by placing them in a covered baking dish.
Sprinkle the olive oil, parsley, and some salt and pepper over the vegetables and toss to coat.
Cover the vegetables with tin foil if you don't have a covered dish.
Bake in a 375 degree oven for one hour or until the vegetables are fork tender.
While the vegetables are baking, season the steaks.
Just before the vegetables are done, toss the salad.
Put the steaks on the grill.
For the biscuits, take them out of the can. Roll them into short ropes and twist.
Place the twists on a baking sheet.
Melt the butter and stir in the garlic and onion powder.
Brush the melted butter mixture over the breadsticks.
Remove the vegetables from the oven.
Heat the oven to 450 degrees and bake the breadsticks 8-10 minutes.
If they are ready before the steaks, keep them warm and tender by placing them in a dish and covering with a towel.
Enjoy your steak dinner!