Ingredients:
For the Steak:
2 thick-cut steaks (ribeye, strip steak, or your favorite cut)
2 tbsp olive oil
Salt and freshly cracked black pepper
Fresh rosemary sprigs (for garnish)
Fresh parsley, chopped (for garnish)
For the Savory Sauce:
1 tbsp olive oil
1 small shallot, finely chopped
1 garlic clove, minced
1/2 cup red wine (optional)
1 tbsp butter
1/2 cup beef broth
Red chili flakes, to taste
Salt and pepper to taste
For the Roasted Potatoes:
4 medium-sized potatoes, cut into halves or quarters
2 tbsp olive oil
Salt, pepper, and herbs like rosemary or thyme for seasoning
Instructions:
Prepare the Roasted Potatoes:
Preheat the oven to 400°F (200°C).
Toss the potato pieces in olive oil, salt, pepper, and your chosen herbs.
Arrange them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Grill the Steak:
Preheat your grill or a cast-iron skillet over medium-high heat. Brush with olive oil.
Season the steaks generously with salt and black pepper.
Grill the steaks for 4-5 minutes on each side for medium-rare, or to your preferred doneness.
Rest the steak for 5 minutes before slicing it against the grain to reveal a juicy, tender interior.
Make the Savory Sauce:
In a small pan, heat olive oil over medium heat. Add the shallot and garlic, and cook until softened.
Add the red wine (if using) and let it reduce by half. Then, add beef broth and red chili flakes, stirring to combine. Let the sauce simmer for a few minutes until thickened.
Finish with a tablespoon of butter for a rich, glossy texture. Season with salt and pepper to taste.
Plate the Meal:
Arrange the grilled steak slices on a clean white platter, drizzle the savory sauce over the top.
Garnish with fresh rosemary sprigs and chopped parsley for a pop of color.
Serve with golden roasted potatoes on the side for a complete, hearty meal.
This Grilled Steak with Roasted Potatoes and Savory Sauce offers a bold, satisfying dish, perfect for a special dinner or cozy meal.
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