Grilled Steak with Garlic Butter Mushrooms, Roasted Potatoes & Salad
Ingredients:
For the Steak:
2 ribeye or sirloin steaks
2 tbsp olive oil
2 cloves garlic (minced)
1 tbsp fresh rosemary or thyme (optional)
Salt and black pepper (to taste)
For the Garlic Butter Mushrooms:
1 cup mushrooms (sliced)
2 tbsp butter
1 garlic clove (minced)
1 tbsp fresh parsley (chopped)
Salt and pepper (to taste)
For the Roasted Potatoes:
3 medium potatoes (sliced into rounds)
2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Salt and pepper (to taste)
For the Salad:
1 cup arugula or mixed greens
6–8 cherry tomatoes (halved)
½ red bell pepper (sliced)
1 tbsp olive oil
1 tsp lemon juice
Salt and pepper (to taste)
Instructions:
1. Prepare the Potatoes:
Preheat oven to 200°C (400°F).
Toss sliced potatoes with olive oil, paprika, garlic powder, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway until golden and crispy.
2. Cook the Steak:
Pat steaks dry and season with salt, pepper, olive oil, and garlic.
Heat a grill pan or skillet over medium-high heat.
Cook steaks for 3–4 minutes per side (for medium-rare, adjust to preference).
Let rest for 5 minutes before slicing.
3. Make the Garlic Butter Mushrooms:
In a skillet, melt butter over medium heat.
Add garlic and mushrooms, sauté until golden brown (about 5 minutes).
Season with salt, pepper, and fresh parsley.
4. Assemble the Salad:
Toss greens, cherry tomatoes, and bell peppers with olive oil, lemon juice, salt, and pepper.
5. Serve:
Plate the steak topped with garlic butter mushrooms.
Add roasted potatoes and fresh salad on the side.
Garnish with fresh herbs if desired.
✅ Tip: Add a knob of garlic herb butter on top of the steak while it rests for extra flavor.