Grilled Steak with Sautéed Mushrooms, Roasted Potato Wedges & Creamy Salad
Ingredients:
For the Steak:
1 ribeye or sirloin steak (1.5 inches thick)
1 tbsp olive oil
Salt and freshly ground black pepper
For the Sautéed Mushrooms:
2 cups cremini mushrooms, sliced
1 tbsp olive oil
1 tbsp unsalted butter
2 cloves garlic, minced
¼ cup beef broth or red wine
1 tsp Worcestershire sauce
Salt and pepper, to taste
For the Creamy Mushroom Sauce (optional):
1 tbsp butter
1 tbsp flour
½ cup heavy cream
¼ cup sautéed mushrooms (from above)
Salt and pepper, to taste
For the Roasted Potato Wedges:
3 medium Yukon Gold potatoes, cut into wedges
1½ tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper, to taste
Fresh parsley, for garnish
For the Salad:
2 cups mixed greens
2 tbsp creamy dressing (ranch, Caesar, or garlic yogurt)
Optional: cherry tomatoes, sliced cucumbers, red onion
Instructions:
Roast Potatoes: Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and crispy.
Prep Steak: Let steak sit at room temp for 30–45 minutes. Pat dry, rub with olive oil, and season generously with salt and pepper.
Grill Steak: Heat grill or cast iron skillet over high heat. Sear steak 3–4 minutes per side, or until medium doneness (130–135°F). Rest 5–10 minutes.
Sauté Mushrooms: In a skillet, heat oil and butter. Add mushrooms and cook until browned, about 6–8 minutes. Add garlic, cook 1 minute. Deglaze with broth or wine, add Worcestershire, and simmer until sauce is glossy and slightly reduced. Season with salt and pepper.
Make Creamy Mushroom Sauce (optional): In a saucepan, melt butter, whisk in flour to form a roux. Slowly whisk in cream. Stir in reserved mushrooms and simmer until thickened. Season to taste.
Assemble Salad: Toss greens with dressing and any optional toppings.
Plate: Place steak on a black decorative plate, top with sautéed mushrooms. Add roasted potato wedges and salad. Serve with a small glass of mushroom sauce on the side.