Grilled Rosemary Steak with Roasted Potatoes and Caramelized Brussels Sprouts
Ingredients:
For the Steak:
2 ribeye or sirloin steaks (about 1 inch thick)
2 tbsp olive oil
2 garlic cloves, crushed
2–3 fresh rosemary sprigs
Salt and freshly ground black pepper, to taste
For the Roasted Potatoes:
3–4 medium Yukon Gold potatoes, thinly sliced
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
For the Brussels Sprouts:
1 lb Brussels sprouts, trimmed and halved
1 1/2 tbsp olive oil
1 tbsp balsamic vinegar (optional for extra flavor)
Salt and pepper to taste
Instructions:
Prepare the Steak:
Pat steaks dry, season generously with salt and pepper. Rub with olive oil, crushed garlic, and rosemary.
Preheat grill or cast-iron pan to high heat. Sear steaks 3–4 minutes per side for medium-rare, or to desired doneness. Rest 5 minutes before slicing.
Roast the Potatoes:
Preheat oven to 425°F (220°C).
Toss potato slices with olive oil, garlic powder, paprika, salt, and pepper.
Arrange in a single layer on a baking sheet. Roast for 25–30 minutes, flipping once, until golden and crispy.
Caramelize the Brussels Sprouts:
Toss sprouts with olive oil, balsamic (if using), salt, and pepper.
Spread on a baking sheet, cut-side down. Roast for 20–25 minutes at 425°F until browned and tender.
Serve:
Plate steak slices with roasted potatoes and Brussels sprouts. Garnish with fresh rosemary.
Let me know if you'd like a compound butter or pan sauce to go with the steak.