Elegant Grilled Steak with Arugula Salad & Roasted Potatoes

Directions

Step 1: Prepare the Potatoes

Preheat the oven to 400°F (200°C). Toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden and crispy.

Step 2: Season the Steak

Pat the steaks dry with paper towels. Rub both sides with olive oil, salt, black pepper, and garlic powder. Optionally, tuck rosemary or thyme sprigs on top for extra aroma.

Step 3: Grill the Steak

Preheat a grill or grill pan over medium-high heat. Cook steaks 4–5 minutes per side for medium-rare, or until desired doneness. Remove steaks from the heat and let them rest for 5 minutes before slicing.

Step 4: Prepare the Arugula Salad

In a large bowl, combine arugula, cherry tomatoes, and shaved Parmesan. Drizzle with balsamic vinegar and olive oil. Toss gently and season with salt and black pepper to taste.

Step 5: Plate and Serve

Slice the rested steak against the grain. Arrange on plates alongside a portion of roasted potatoes and a handful of arugula salad. Drizzle any remaining dressing over the steak if desired.

Recipe Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2–3
Difficulty Level: Medium

Variations & Substitutions

• Steak Options: Use filet mignon, strip steak, or flank steak depending on your preference.
• Vegetable Swap: Replace arugula with spinach or mixed greens for a different flavor profile.
• Potato Twist: Try sweet potatoes or fingerling potatoes for a slightly sweeter side.
• Flavor Boost: Add a garlic butter drizzle over the steak before serving for extra richness.

Serving Suggestions