Name: Grilled steak with herb butter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz beef top sirloin steak, 1-inch thick, patted dry; 5 oz Yukon Gold potatoes, cut into 1-inch thick wedges; 1 1/2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp salted butter, softened; 1 clove garlic, minced; 1 tsp fresh parsley, finely chopped

Nutrition

Per serving

474 calories

Protein: 46g; 39% of calories
Carbs: 25g; 21% of calories
Fat: 22g; 41% of calories

Ingredients

8 items

7 oz beef top sirloin steak, 1-inch thick, patted dry
5 oz Yukon Gold potatoes, cut into 1-inch thick wedges
1½ tsp extra virgin olive oil
¾ tsp salt
½ tsp black pepper
1 tsp salted butter, softened
1 clove garlic, minced
1 tsp fresh parsley, finely chopped

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato wedges with the olive oil and a pinch of the salt. Spread them in a single layer and roast for 30 minutes until golden and tender.
While the potatoes roast, combine the softened butter, minced garlic, and chopped parsley in a small bowl. Mash with a fork until well combined and set aside at room temperature.
Preheat a grill to medium-high heat. Season the steak on both sides with the remaining salt and the black pepper. Place the steak on the clean, oiled grill grate, close the lid, and cook for 4 minutes. Flip the steak and cook for 3 to 4 minutes more. Done when opaque in the center, 145°F.
Transfer the steak to a plate and immediately top with the herb butter. Let the steak rest for 5 minutes to allow the butter to melt while the potatoes finish. Serve the steak alongside the roasted potatoes.

Nutrition

Ingredients

Instructions

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