Grilled Steak with Creamy Mushroom Sauce, Crispy Potatoes & Greek Salad
Ingredients:
For the Steak & Sauce:
2 ribeye or sirloin steaks
1 tbsp olive oil
Salt & pepper, to taste
1 cup mushrooms, sliced
2 tbsp butter
2 cloves garlic, minced
½ cup heavy cream
¼ cup beef broth
1 tsp Dijon mustard (optional)
Fresh parsley or chives, chopped
For Crispy Potatoes:
500 g baby potatoes
2 tbsp olive oil
2 tbsp breadcrumbs (or crushed cornflakes for crunch)
Salt, pepper, paprika
For Greek Salad:
1 cucumber, diced
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
½ cup Kalamata olives
½ cup feta cheese, crumbled
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
Salt & pepper
Instructions:
1. Prepare the Crispy Potatoes:
Boil potatoes until fork-tender. Drain and slightly smash with a fork.
Place on a baking sheet, drizzle with olive oil, season, and sprinkle with breadcrumbs.
Bake at 200°C (400°F) for 20–25 minutes until golden and crispy.
2. Cook the Steak:
Rub steaks with olive oil, salt, and pepper.
Grill or pan-sear 3–4 minutes per side for medium-rare (adjust to preference).
Rest 5 minutes before slicing.
3. Make the Mushroom Sauce:
In a skillet, melt butter, sauté garlic and mushrooms until golden.
Stir in cream, beef broth, and mustard. Simmer until slightly thickened.
Season and add fresh herbs.
4. Assemble Greek Salad:
Toss cucumber, tomatoes, onion, and olives with olive oil, lemon juice, oregano, salt, and pepper.
Top with crumbled feta.
5. Serve:
Plate steak slices with creamy mushroom sauce, crispy potatoes, and Greek salad.