Description
A flavorful grilled steak paired with crispy smashed potatoes and fresh asparagus for a complete meal.
Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick)
- 4 medium Yukon gold potatoes
- 1 bunch asparagus (trimmed)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cloves garlic (minced)
- 1 tablespoon butter
Instructions
- Preheat the grill to high heat.
- Boil the potatoes in salted water until tender, about 15 minutes; drain and smash lightly.
- Toss the asparagus with 1 tablespoon olive oil, salt, and pepper.
- Season the steaks with salt, pepper, and minced garlic.
- Grill the steaks for 4-5 minutes per side for medium-rare.
- While grilling the steaks, roast the smashed potatoes and asparagus in the oven at 400°F for 10-15 minutes until golden.
- Remove from heat and let the steaks rest for 5 minutes before serving with potatoes and asparagus.
Notes
For best results, use fresh ingredients and adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 5g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g