Cowboy Steak and Veggie Board

  • Cooking and Prep: 1 h 20 m
  • Serves: 6
  • No Allergens

Cheese and charcuterie boards are definitely the popular options in the food-on-a-board world, but why should they have all the fun? This method is amazing for a crowd and easily adaptable to your own preferences. The best part is the leftovers make an amazing next-day salad!

Ingredients (19)

Main ingredients

Steak Seasoning

Start Cooking

Prepare the Veggies

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two rimmed baking sheets with foil and then Gefen Easy Baking Parchment Paper.

  2. On one tray, lay the eggplants, sweet potatoes, and mini peppers. Drizzle with two tablespoons olive oil, and salt, and pepper to taste, then lay cut side down. Bake 40 minutes.

  3. On the other sheet, lay leeks, mushrooms, and zucchini sticks. Drizzle with two tablespoons olive oil, salt, and pepper to taste, then lay leeks cut-side down and mushrooms gill-side down . Bake 35 minutes. (I put in the other tray five minutes earlier, then take them out at the same time). 

Prepare the Steak

  1. Raise oven temperature to 550 degrees Fahrenheit (275 degrees Celsius) and preheat two large oven-safe skillets or a non-disposable baking sheet.

  2. Rub steaks with remaining four tablespoons of oil and steak seasoning until well-seasoned. Place on hot skillets, and roast for five minutes. Turn the oven off, and leave the steaks in the oven for an additional 35–40 minutes (with the oven door closed).

  3. Remove skillets from the oven, slice meat off the bone, then slice into half-inch (one-and-a-half-centimeter) slices.


This is great to make for Friday night, since you can cook it at 550 degrees Fahrenheit (275 degrees Celsius) for five minutes right before Shabbos, then shut off the oven — and you’ll have perfectly-cooked, still-warm steak in time for your meal.

To Serve

  1. Arrange on a large cutting board with roasted vegetables, olives, and tomatoes.


Photography by Moshe Wulliger

Food and Prop Styling by Renee Muller

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