Traditional Steak & Potatoes with Roasted Vegetables | Fareway

Ingredients

• 1 lb. potatoes, cut into 1/2 in. wedges
• 2 Tbsp. extra-virgin olive oil
• 3/4 t. salt
• 3/4 t. ground pepper
• 4 cups chopped asparagus
• 2 PRE Ribeye steak
• 1/2 t. garlic powder
• 1/2 t. dried rosemary
• 1 cup cherry tomatoes
• 1 red onion, thinly sliced