Juicy Grilled Steak with Potato Wedges

 

 

 

 

 

 

Ingredients:

1 lb ribeye steak
2 large potatoes, cut into wedges
3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika ️
Salt and pepper to taste
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 cup spinach leaves
Fresh parsley, chopped
1 tbsp balsamic glaze (optional)

 

Instructions:

Season the Steak: Rub the steak with 1 tbsp olive oil, salt, pepper, and garlic powder. Let it sit at room temperature for 15 minutes.
Prepare the Wedges: Preheat oven to 400°F (200°C). Toss potato wedges with 2 tbsp olive oil, paprika, salt, and pepper. Spread on a baking sheet and bake for 25-30 minutes until crispy, flipping halfway.
Grill the Steak: Heat a grill pan or skillet over high heat. Sear the steak for 3-4 minutes per side for medium-rare (or adjust to your preference). Let it rest for 5 minutes, then slice.
Make the Salad: In a bowl, mix cherry tomatoes, red onion, and spinach. Drizzle with balsamic glaze, if using, and sprinkle with parsley.
Serve: Plate the sliced steak with potato wedges and salad on the side. Garnish with extra parsley for a fresh touch. Dig into this hearty meal! ️

This Juicy Grilled Steak with Potato Wedges is a classic combo that’s both satisfying and flavorful.