Grilled Steak with Roasted Potatoes
Ingredients:
2 ribeye steaks (about 1 inch thick)
Salt and freshly ground black pepper
2 tablespoons olive oil (for steak)
1 tablespoon fresh rosemary, chopped
4 cloves garlic, smashed
1.5 lbs baby potatoes, halved
2 tablespoons olive oil (for potatoes)
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss halved baby potatoes with olive oil, smoked paprika, thyme, salt, and pepper. Spread on the baking sheet in a single layer.
Roast potatoes for 25-30 minutes, flipping halfway through, until golden and crispy on the edges.
While potatoes roast, rub the steaks with olive oil, rosemary, garlic, salt, and pepper.
Preheat grill to high heat. Grill steaks 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.
Serve steaks hot with roasted potatoes on the side. Garnish with chopped fresh parsley.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 645 kcal | Servings: 2 servings
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