Studies show that grass-fed beef is a better source of tryptophan than grain-fed beef. This essential amino acid is a precursor to serotonin, a neurotransmitter that can help you feel calm. Pair that with a bed of delicious roasted vegetables, such as tomatoes—a good source of melatonin—and eggplant, which is high in GABA, an amino acid that can reduce anxiety and improve sleep.
(gluten free, paleo)
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Sheet-Pan Ratatouille with Grass-Fed Steak
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Ingredients
- 2 zucchini cut into 1-inch cubes
- 2 yellow summer squash cut into 1-inch cubes
- 1 large eggplant cut into 1-inch cubes
- 1 large yellow onion cut into 1-inch chunks
- 2 garlic cloves minced
- 3 tablespoons extra-virgin olive oil
- ¾ teaspoon Himalayan pink salt, divided
- ¼ teaspoon black pepper
- 1 Ib 1-inch-thick grass-fed rib eye steak
- 1 pint grape tomatoes
- 2 tablespoons fresh thyme leaves
Instructions
- Preheat oven to 400° F. Line a rimmed baking sheet with parchment.
- In a large bowl, place zucchini, yellow squash, eggplant, onion, garlic, oil and ¼ teaspoon salt; toss until well coated. Spread vegetables in an even layer on baking sheet. Roast in oven for 30 minutes.
- Remove baking sheet from oven, and turn broiler on high. Toss vegetables, pushing them to one side of the baking dish. Season steak with remaining ½ teaspoon salt and black pepper. Place steak on other side of baking sheet, and add tomatoes to the vegetables. Return baking sheet to oven. Broil until steak reaches desired doneness, 3–4 minutes per side for medium-rare. Stir vegetables when you turn steak over to prevent them from browning too quickly.
- Remove baking sheet from oven, and cut rib eye into four pieces. Cut each piece into thin slices. Toss vegetables with thyme; divide among plates. Place one portion of steak slices on each of four serving plates.
Recipe Notes
Nutrition Facts
Sheet-Pan Ratatouille with Grass-Fed Steak
Amount Per Serving
Calories 3433
Calories from Fat 225
% Daily Value*
Total Fat 25g
38%
Saturated Fat 9g
45%
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 58mg
19%
Sodium 383mg
16%
Total Carbohydrates 22g
7%
Dietary Fiber 8g
32%
Sugars 13g
Protein 28g
56%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1½ cups vegetables, 3 ounces steak): 433 cal, 25g fat (14g mono, 2g poly, 9g sat), 58mg chol, 383mg sodium, 22g carb (8g fiber, 13g sugars), 28g protein
