### Steak with Vegetables
#### Ingredients:
- **Steak:**
- 2 ribeye or sirloin steaks (about 1 inch thick)
- Salt and black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon butter
- **Vegetables:**
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 cup corn kernels (fresh or canned)
- 1 tablespoon olive oil
- Salt and black pepper
- Fresh parsley, chopped (optional for garnish)
#### Instructions:
1. **Prepare the Vegetables:**
- Preheat the oven to 400°F (200°C).
- Toss the broccoli, cherry tomatoes, and zucchini in olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast the vegetables in the oven for about 20 minutes, or until they are tender and slightly caramelized.
- If using canned corn, drain and rinse it. If using fresh corn, you can boil it briefly until tender. Set aside.
2. **Cook the Steak:**
- Season the steaks generously with salt and black pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the steaks and cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Cooking time will vary depending on the thickness of the steak.
- In the last minute of cooking, add the minced garlic and butter to the pan. Baste the steaks with the melted butter and garlic.
- Remove the steaks from the skillet and let them rest for 5 minutes before slicing.
3. **Assemble the Dish:**
- Arrange the roasted vegetables and corn on a plate.
- Slice the rested steak and place it on top of the vegetables.
- Garnish with fresh parsley if desired.
4. **Serve:**
- Serve immediately, ensuring each plate has a generous portion of steak and a variety of the roasted vegetables and corn.
This recipe should give you a similar dish to the one shown in the image. Enjoy your meal!