10 Creative Grilled Steak And Potatoes Ideas For A Comforting Plate

Is there anything more satisfying than the classic pairing of steak and potatoes? I still remember the revelation of marinating ribeye steaks in chimichurri sauce. The juicy, flavorful steak with grilled baby potatoes tossed in olive oil and garlic is simply irresistible. Ready to discover more ways to elevate this timeless duo? Let’s explore some creative ideas that will turn your meal into something unforgettable.

Spice up Your Steak With a Bold Cajun Rub

Grilled Cajun Steak and Potatoes is a bold and flavorful dish that combines the hearty satisfaction of a perfectly grilled steak with the comforting, crispy delight of seasoned potatoes. This dish is a celebration of robust flavors, with a Cajun rub that adds a spicy, aromatic kick to the steak, perfectly complemented by the earthiness of grilled potatoes.

Whether you’re hosting a summer barbecue or simply looking to spice up your dinner menu, this recipe is sure to impress your guests and satisfy your taste buds.

The magic of this dish lies in the Cajun rub, which is a blend of spices that infuse the steak with a smoky, peppery essence. The potatoes, seasoned with complementary spices and grilled to perfection, balance the boldness of the steak.

This recipe serves 4-6 people and is perfect for any occasion where you want to enjoy a hearty and flavorful meal. Let’s explore the ingredients and steps needed to create this mouthwatering dish.

Ingredients:

• 4-6 ribeye steaks (about 1 inch thick)
• 2 tablespoons olive oil
• 3 tablespoons Cajun seasoning
• 2 pounds baby potatoes, halved
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter, melted
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Steaks: Pat the steaks dry with paper towels to remove any excess moisture. Brush both sides with olive oil. Generously apply the Cajun seasoning on all sides, pressing it into the meat to guarantee it sticks. Let the steaks sit at room temperature while you prepare the potatoes.
2. Preheat the Grill: Set your grill to medium-high heat. If using charcoal, verify the coals are evenly distributed. Clean the grill grates thoroughly and lightly oil them to prevent sticking.
3. Prepare the Potatoes: In a large bowl, combine the halved potatoes with garlic powder, smoked paprika, salt, black pepper, and melted butter. Toss until the potatoes are evenly coated.
4. Grill the Potatoes: Place the potatoes directly on the grill grates or use a grill basket. Cook for about 20-25 minutes, turning occasionally, until the potatoes are tender and have a nice char on the edges.
5. Grill the Steaks: Once the grill is ready, place the steaks on the hottest part of the grill. Grill for about 4-5 minutes per side for medium-rare, or longer if desired. Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
6. Rest the Steaks: Remove the steaks from the grill and let them rest for 5 minutes. This allows the juices to redistribute, guaranteeing a juicy steak.
7. Serve: Slice the steaks against the grain and serve alongside the grilled potatoes. Sprinkle fresh parsley over the top for a pop of color and added freshness.

Extra Tips:

For an even bolder flavor, you can add a pinch of cayenne pepper to the Cajun seasoning if you like more heat.

Keep a close eye on the grill to prevent the steaks from overcooking, as the high heat can quickly turn a juicy steak into a dry one.

For an added touch, serve with a side of garlic butter or a simple garden salad to balance the meal.

Always let the steaks rest after grilling; this step is essential for maintaining juiciness and enhancing flavor.

Infuse Your Steak With Teriyaki Marinade

Elevate your grilling game with this Teriyaki Marinated Grilled Steak and Potatoes recipe. The infusion of savory teriyaki flavors into the steak brings a delightful twist to the classic grilled steak, while perfectly seasoned potatoes provide a hearty and delicious accompaniment. This dish is perfect for any occasion, whether it’s a weekend barbecue or a family dinner.

The combination of tender, juicy steak and crispy, flavorful potatoes will satisfy everyone’s taste buds. The key to this recipe is allowing the steak to soak in a rich teriyaki marinade, which imparts a depth of flavor that’s both sweet and savory. Meanwhile, the potatoes are seasoned with simple yet effective spices that enhance their natural taste.

This recipe serves 4-6 people, making it ideal for small gatherings. With a little preparation and attention to detail, you’ll have a meal that’s guaranteed to impress.

Ingredients:

• 2 pounds of steak (ribeye, sirloin, or your preferred cut)
• 1 cup teriyaki sauce
• 4 large potatoes, washed and sliced into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Marinate the Steak: Place the steak in a large resealable plastic bag or shallow dish. Pour the teriyaki sauce over the steak, making sure it’s fully covered. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for the best results. This step allows the flavors to penetrate the meat thoroughly.
2. Prepare the Potatoes: Preheat your grill to medium-high heat. While the grill is heating, place the sliced potatoes in a large bowl. Drizzle with olive oil and add garlic powder, paprika, salt, and pepper. Toss the potatoes until they’re evenly coated with the seasoning.
3. Grill the Potatoes: Arrange the potato wedges on the grill, making sure they’re spaced out evenly. Grill for about 15-20 minutes, turning occasionally, until they’re golden brown and tender on the inside.
4. Grill the Steak: Remove the steak from the marinade and let any excess marinade drip off. Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until your desired level of doneness is reached. Use a meat thermometer to verify the internal temperature is to your liking.
5. Rest the Steak: Once cooked, remove the steak from the grill and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, guaranteeing a juicy steak.
6. Serve: Slice the steak against the grain and serve with the grilled potatoes. Garnish with fresh parsley if desired for an added touch of freshness and color.

Extra Tips:

To get the most out of this Teriyaki Marinated Grilled Steak and Potatoes recipe, make sure to choose a good quality steak with some marbling, as this will enhance the flavor and juiciness.

If you prefer your steak more well-done, adjust the grilling time accordingly. For the potatoes, you can experiment with different seasonings or even add a sprinkle of Parmesan cheese for extra flavor.

Elevate Steak With Chimichurri Magic

Transform your next barbecue into a gourmet feast with this tantalizing Grilled Steak and Potatoes with Chimichurri Magic. The rich and robust flavors of perfectly grilled steak are elevated by the fresh and zesty chimichurri sauce, a traditional Argentinian accompaniment that brings a burst of flavor to any cut of beef.

This recipe combines tender, juicy steak with crispy, golden potatoes, making it a complete and satisfying meal that’s sure to impress your family and friends. The secret to this dish lies in the chimichurri sauce, which is a vibrant mix of fresh herbs, garlic, and a touch of acidity from vinegar and lemon juice.

It not only enhances the flavor of the steak but also pairs beautifully with the roasted potatoes, providing a delightful contrast of textures and flavors. Whether you’re a seasoned griller or a novice cook, this recipe is easy to follow and will elevate your grilling game to new heights.

Ingredients for 4-6 servings:

• 2-3 pounds of steak (ribeye, sirloin, or your preferred cut)
• 2 pounds of baby potatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 4 cloves of garlic, minced
• 1 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 2 tablespoons lemon juice
• 1/2 cup extra virgin olive oil

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, cilantro, minced garlic, and red pepper flakes. Add the red wine vinegar and lemon juice, stirring well to blend. Gradually whisk in the extra virgin olive oil until the mixture is well combined. Season with salt and pepper to taste. Set aside to allow the flavors to meld.
2. Prep the Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Make certain they’re evenly coated. Preheat your grill to medium-high heat.
3. Grill the Potatoes: Place the potatoes on a grill-safe pan or directly on the grill grates. Cook for about 15-20 minutes, turning occasionally, until they’re golden brown and crispy on the outside, and tender on the inside. Remove from the grill and keep warm.
4. Season the Steak: Pat the steak dry with paper towels. Season both sides generously with salt and pepper. Let it sit at room temperature for about 10-15 minutes to absorb the seasoning.
5. Grill the Steak: Place the steak on the preheated grill. Cook for 4-5 minutes on each side for medium-rare, or longer depending on your preferred doneness. Use a meat thermometer to verify your desired level of doneness (130°F for medium-rare).
6. Rest and Slice the Steak: Remove the steak from the grill and let it rest for 5 minutes. This allows the juices to redistribute, guaranteeing a juicy and tender steak. Slice against the grain for the most tender pieces.
7. Assemble the Dish: Arrange the grilled potatoes on a serving platter. Place the sliced steak on top and generously drizzle with the chimichurri sauce. Serve immediately with extra chimichurri on the side.

Extra Tips:

For the best flavor, prepare the chimichurri sauce a few hours in advance or even the day before, as this allows the flavors to deepen and meld together.

When grilling the steak, avoid flipping it frequently; let it sear properly on one side before turning it over. This will help achieve those beautiful grill marks and a better crust.

Also, consider experimenting with different herbs in the chimichurri, such as oregano or mint, to customize the flavor to your liking. Remember, the key to a great steak is letting it rest before slicing; this step is essential for retaining moisture and guaranteeing every bite is succulent.

Master Reverse Searing for Perfect Steak

Reverse searing is a game-changing technique that guarantees a perfectly cooked steak every time. By slowly cooking the steak in the oven first and finishing it off with a quick sear on a hot skillet or grill, you achieve a beautifully caramelized crust with a tender, juicy interior.

Paired with herb butter and grilled potatoes, this dish is a delightful balance of flavors and textures, making it a perfect choice for a special dinner or a weekend barbecue.

The process begins by selecting a high-quality cut of steak, such as ribeye or strip steak, assuring that the meat remains juicy and flavorful. The accompanying grilled potatoes are seasoned to perfection and cooked until they’re crispy on the outside and fluffy on the inside.

The herb butter, made with fresh herbs, garlic, and lemon zest, adds a vibrant finish to the dish, complementing the richness of the steak while enhancing the earthy taste of the potatoes.

Ingredients (Serves 4-6):

• 4-6 steaks (ribeye or strip, about 1.5 inches thick)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 pounds baby potatoes, halved
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• Zest of 1 lemon

Cooking Instructions:

1. Preparation: Preheat your oven to 275°F (135°C). Pat the steaks dry with paper towels, then season generously with salt and pepper on both sides. Allow them to come to room temperature for about 30 minutes.
2. Initial Cooking: Place the steaks on a wire rack set inside a baking sheet. Bake in the preheated oven until the internal temperature reaches 125°F (52°C) for medium-rare, about 30 to 45 minutes. Use a meat thermometer for accuracy.
3. Grill Potatoes: While the steaks are in the oven, preheat a grill to medium-high heat. Toss the halved potatoes with olive oil, salt, and pepper. Grill the potatoes, cut side down, for about 15-20 minutes, or until they’re tender and have grill marks.
4. Make Herb Butter: In a small bowl, combine the butter, parsley, rosemary, thyme, garlic, and lemon zest. Mix until well combined and set aside.
5. Sear Steaks: Once the steaks are done in the oven, heat a cast-iron skillet over high heat. Add a bit of oil and sear the steaks for 1-2 minutes on each side, until a deep brown crust forms.
6. Rest and Serve: Remove the steaks from the skillet and let them rest for 5-10 minutes. Top each steak with a generous spoonful of herb butter. Serve the steaks alongside the grilled potatoes, garnished with additional herbs if desired.

Extra Tips:

For the best results, use a meat thermometer to assure your steaks are cooked to your desired level of doneness. Allow the steaks to rest after searing to let the juices redistribute throughout the meat, enhancing the flavor.

If you’re pressed for time, you can prepare the herb butter a day in advance, allowing the flavors to meld. Finally, feel free to experiment with different herbs in the butter or seasonings for the potatoes to suit your taste preferences.

Top Your Steak With Creamy Blue Cheese

Nothing beats the savory combination of a perfectly grilled steak topped with a rich, creamy blue cheese sauce, paired with crispy, seasoned potatoes. This dish is perfect for a summer barbecue or a cozy dinner with family and friends. The robust flavors of the steak, coupled with the tangy blue cheese, create a melt-in-your-mouth experience that’s both indulgent and satisfying.

In this recipe, you’ll learn how to grill the perfect steak and prepare creamy blue cheese to elevate the flavors. The potatoes are roasted to a golden crisp, seasoned to perfection, and serve as the ideal side, complementing the juicy steak. This meal is designed to satisfy 4-6 people and is sure to become a favorite in your culinary repertoire.

Ingredients:

• 4 ribeye or strip steaks (about 1-inch thick)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 pound baby potatoes, halved
• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 4 ounces blue cheese, crumbled
• 1/2 cup heavy cream
• 1 tablespoon fresh chives, chopped (for garnish)

Cooking Instructions:

1. Prepare the Steak:
• Take the steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature. Season them generously with salt and freshly ground black pepper.
2. Prepare the Potatoes:
• Preheat your oven to 425°F (220°C). In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, or until golden and crispy.
3. Make the Blue Cheese Sauce:
• In a small saucepan over medium heat, melt 2 tablespoons of butter. Add minced garlic and cook until fragrant, about 1 minute. Stir in the heavy cream and bring to a simmer. Reduce the heat to low and add the crumbled blue cheese, stirring until melted and smooth. Keep warm.
4. Grill the Steak:
• Preheat your grill to high heat. Brush the steaks with olive oil and place them on the grill. Cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove the steaks from the grill and let them rest for 5 minutes.
5. Serve:
• Place each steak on a plate and generously pour the creamy blue cheese sauce over the top. Serve the roasted potatoes on the side, garnished with fresh chives.

Extra Tips:

When grilling the steak, verify your grill is hot before placing the meat on it for a good sear. This will help lock in the juices, making for a tender and flavorful steak.

If you prefer your steak cooked differently than medium-rare, adjust the grilling time accordingly.

For the potatoes, make sure they’re spread evenly on the baking sheet to guarantee they roast evenly and become nice and crispy.

Ultimately, you can prepare the blue cheese sauce ahead of time and gently reheat it when ready to serve, saving you some time while entertaining guests.

Transform Potatoes With a Garlic Herb Infusion

Savor the taste of summer with this Garlic Herb Infused Grilled Steak and Potatoes recipe. This dish combines the smoky flavor of perfectly grilled steak with the rich, aromatic infusion of garlic and herbs in the potatoes.

Whether you’re hosting a backyard barbecue or simply enjoying a family dinner, this dish is sure to impress with its robust flavors and satisfying textures. The infusion of garlic and herbs elevates the potatoes from a simple side dish to a mouthwatering companion to the steak.

The key to this dish lies in the preparation of the potatoes, which are infused with a fragrant mix of garlic, rosemary, thyme, and parsley. This infusion not only enhances the flavor of the potatoes but also complements the juicy, well-seasoned steak.

Grilling the steak to your desired level of doneness and pairing it with these flavorful potatoes creates a harmonious balance of taste and aroma. This recipe is designed to serve 4-6 people, making it perfect for a family meal or a small gathering.

Ingredients (Serves 4-6):

• 4 ribeye steaks (or your preferred cut)
• 2 pounds of baby potatoes, halved
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Potatoes: In a large bowl, combine the halved baby potatoes with olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper. Toss the potatoes until they’re evenly coated with the oil and herbs.
2. Infuse the Potatoes: Preheat your grill to medium-high heat. Place the potatoes on a large piece of aluminum foil. Fold the foil into a packet, sealing the edges tightly to trap the steam. Place the packet on the grill and cook for about 25-30 minutes, or until the potatoes are tender when pierced with a fork.
3. Season the Steaks: While the potatoes are cooking, season the steaks with salt, pepper, and a drizzle of olive oil. Allow them to sit at room temperature for about 15 minutes to enhance the flavor.
4. Grill the Steaks: Place the steaks on the grill over direct heat. Grill for about 4-5 minutes on each side for medium-rare, or to your desired level of doneness. Remove the steaks from the grill and let them rest for a few minutes.
5. Finish the Potatoes: Carefully open the foil packet and add the unsalted butter and lemon juice to the potatoes. Gently toss to coat the potatoes with the melted butter and lemon juice.
6. Serve: Arrange the steaks and potatoes on a serving platter. Garnish with additional fresh herbs if desired. Serve immediately and enjoy!

Extra Tips:

To guarantee the steaks are perfectly cooked, use a meat thermometer to check the internal temperature. Aim for 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

For a more intense flavor, marinate the steaks in olive oil, garlic, and herbs for a few hours before grilling. If you prefer a crispier texture on the potatoes, open the foil packet for the last 5 minutes of cooking to allow them to brown slightly.

Remember to let the steaks rest after grilling to retain their juices and tenderness.

Savor Loaded Twice-Baked Potatoes

Grilled Steak and Potatoes Ideas are perfect for a hearty and delicious meal, and one standout dish is Savor Loaded Twice-Baked Potatoes. These potatoes are an excellent accompaniment to a juicy grilled steak, offering a rich and creamy texture alongside a burst of flavors from toppings like cheese, bacon, and green onions.

Whether you’re hosting a weekend barbecue or enjoying a cozy family dinner, these twice-baked potatoes will definitely be a crowd-pleaser.

To create this dish, you’ll start with baking the potatoes until they’re tender. Once baked, the potatoes are halved, and the flesh is scooped out to create a creamy mixture with butter, sour cream, cheese, and seasonings. This mixture is then spooned back into the potato skins, topped with additional cheese and bacon, and baked again until perfectly golden and bubbling. The result is a savory, loaded potato that pairs beautifully with a perfectly grilled steak.

Ingredients (Serves 4-6):

• 6 large russet potatoes
• 1 cup sour cream
• 1 cup shredded cheddar cheese (plus extra for topping)
• 6 tablespoons unsalted butter
• 1/2 cup milk
• Salt and pepper to taste
• 6 slices of bacon, cooked and crumbled
• 1/4 cup chopped green onions

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Bake the Potatoes: Wash and dry the russet potatoes. Place them on a baking sheet and bake for about 1 hour, or until the potatoes are tender when pierced with a fork.
3. Prepare the Filling: Once the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the flesh into a large mixing bowl, leaving about a 1/4-inch thick shell.
4. Mix the Filling: To the scooped-out potato flesh, add sour cream, 1 cup of shredded cheddar cheese, butter, milk, salt, and pepper. Mash and mix until the filling is smooth and creamy.
5. Fill the Potato Skins: Spoon the potato mixture back into the potato skins, mounding slightly.
6. Top with Bacon and Cheese: Sprinkle the remaining cheddar cheese and crumbled bacon over the filled potatoes.
7. Bake Again: Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden brown.
8. Garnish and Serve: Remove from the oven and garnish with chopped green onions before serving.

Extra Tips:

For the best results, choose potatoes that are uniform in size to guarantee even cooking. When scooping out the potato flesh, be gentle to avoid tearing the skins.

You can also customize your fillings by adding ingredients like chives, garlic powder, or even swapping cheddar for a different type of cheese. If you’re preparing these ahead of time, you can complete the first bake and filling process, then refrigerate them. When ready to serve, simply add the toppings and complete the final bake.

Enhance Potatoes With Rosemary Skewers

For a delightful and flavorful meal, combine the robust taste of grilled steak with the aromatic charm of rosemary-skewered potatoes. This dish is perfect for weekend gatherings or a special family dinner. The rosemary not only infuses the potatoes with a fragrant flavor but also acts as a natural skewer, adding a unique twist to your presentation. Pairing these two elements creates a harmonious balance of flavors that’s sure to impress your guests.

The key to this recipe is in the preparation and seasoning. Start by selecting high-quality steaks, such as ribeye or sirloin, to guarantee a juicy and tender outcome. The potatoes should be small, such as new potatoes or fingerlings, which will cook evenly on the grill. By marinating the steaks and seasoning the potatoes with just the right amount of herbs and spices, you can elevate this dish to a gourmet level. Here’s everything you need to make this delicious grilled feast for 4-6 people.

Ingredients:

• 4 ribeye or sirloin steaks (about 1-inch thick)
• 2 lbs small new potatoes or fingerling potatoes
• 4-5 fresh rosemary sprigs (thick stems)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon fresh thyme leaves
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine olive oil, minced garlic, balsamic vinegar, Dijon mustard, salt, and pepper. Mix well to create a marinade for the steaks.
2. Marinate Steaks: Place the steaks in a shallow dish or a resealable plastic bag. Pour the marinade over the steaks, making sure they’re fully coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for more flavor.
3. Preheat the Grill: Preheat your grill to medium-high heat, around 400°F (200°C). This will guarantee a good sear on the steaks while cooking the potatoes evenly.
4. Prepare Potatoes: While the grill is heating, wash the potatoes thoroughly and pat them dry. If necessary, cut larger potatoes in half to guarantee they cook evenly.
5. Skewer Potatoes: Strip the leaves from the bottom half of the rosemary sprigs, leaving a few inches of leaves at the top. Use the thick rosemary stems as skewers to thread the potatoes, piercing through the center.
6. Season Potatoes: Drizzle olive oil over the skewered potatoes and sprinkle with salt, pepper, and thyme leaves. Toss gently to coat them evenly.
7. Grill Potatoes: Place the rosemary-skewered potatoes on the grill. Cook for about 15-20 minutes, turning occasionally, until the potatoes are golden brown and tender.
8. Grill Steaks: Once the potatoes are halfway done, place the marinated steaks on the grill. Cook for 4-5 minutes on each side for medium-rare, or adjust the cooking time depending on your preferred doneness.
9. Rest Steaks: Remove the steaks from the grill and let them rest for 5 minutes. This allows the juices to redistribute, guaranteeing a juicy and flavorful steak.
10. Serve: Arrange the steaks and grilled potatoes on a platter. Garnish with additional rosemary sprigs for an aromatic touch.

Extra Tips:

For the best results, let your steaks come to room temperature before grilling. This guarantees even cooking.

Also, keep an eye on the skewered potatoes, as the rosemary can char quickly if the grill is too hot. If you find the rosemary stems burning, you can wrap the exposed ends in aluminum foil.

Finally, use a meat thermometer to check the steak’s internal temperature for accurate doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Enjoy this delightful combination of flavors and textures!

Add Zest to Potatoes With Lemon Pepper Seasoning

Grilled steak paired with lemon pepper potatoes is a delightful combination that will elevate your next barbecue. The juicy, tender steak complements the bright and zesty flavors of the potatoes, creating a harmonious balance that’s sure to impress. Whether you’re hosting a summer gathering or simply enjoying a family meal, this dish brings a touch of gourmet flair to the table.

The key to achieving the perfect flavor lies in the use of lemon pepper seasoning, which adds a rejuvenating twist to the traditional grilled potato.

To prepare this dish, start by selecting high-quality cuts of steak and fresh potatoes. The choice of steak can vary based on preference; ribeye, sirloin, or strip steak are all excellent options. For the potatoes, Yukon Gold or red potatoes work best as they hold up well on the grill and have a naturally buttery taste.

With just a few simple ingredients, you can transform these humble ingredients into a dish that’s both elegant and delicious.

Ingredients (Serves 4-6):

• 4-6 steaks (ribeye, sirloin, or strip)
• 2 lbs Yukon Gold or red potatoes
• 2 tablespoons olive oil
• 2 teaspoons lemon pepper seasoning
• 1 teaspoon garlic powder
• Salt to taste
• Freshly ground black pepper to taste
• 1 lemon, sliced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Potatoes: Begin by washing the potatoes thoroughly. Cut them into halves or quarters, ensuring they’re of uniform size for even cooking. Place the potatoes in a large mixing bowl.
2. Season the Potatoes: Drizzle the olive oil over the potatoes, ensuring they’re well-coated. Sprinkle the lemon pepper seasoning, garlic powder, salt, and freshly ground black pepper over the potatoes. Toss the potatoes until they’re evenly coated with the seasoning.
3. Grill the Potatoes: Preheat your grill to medium heat. Using a grill basket or foil packet, place the seasoned potatoes on the grill. Cover and cook for about 20-25 minutes, turning occasionally, until the potatoes are tender and have a nice char.
4. Prepare the Steaks: While the potatoes are grilling, season the steaks with salt and freshly ground black pepper. Let them sit at room temperature for about 15 minutes before grilling.
5. Grill the Steaks: Increase the grill heat to high. Place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred doneness. Add lemon slices to the grill during the last few minutes for added flavor.
6. Serve: Once the steaks and potatoes are done, remove them from the grill. Let the steaks rest for a few minutes before serving. Garnish the potatoes with fresh chopped parsley and serve alongside the grilled steaks. Add grilled lemon slices for an extra burst of flavor.

Extra Tips:

For the best results, use a meat thermometer to confirm your steak reaches the desired level of doneness. Medium-rare steak should have an internal temperature of about 135°F (57°C).

If you don’t have a grill basket, you can make a simple foil packet by layering the potatoes in foil, sealing the edges, and poking a few holes on top for steam to escape. Additionally, try experimenting with other herbs such as rosemary or thyme for a different flavor profile.

Enjoy your grilled steak and lemon pepper potatoes with a side of fresh salad or grilled vegetables for a complete meal.

Try Sweet Potato Wedges for a Healthier Twist

Grilled steak paired with sweet potato wedges offers a delightful and nutritious twist to your traditional steak and potatoes meal. Sweet potatoes aren’t only a healthier option compared to regular potatoes, but they also bring a unique sweetness and a robust flavor that complements the savory, juicy steak perfectly.

This dish is perfect for a summer barbecue or a cozy family dinner, providing a satisfying and balanced meal that will please everyone around the table.

In this recipe, the steak is seasoned with a simple yet flavorful mix of herbs and spices to enhance its natural taste, while the sweet potato wedges are lightly seasoned and grilled to perfection, resulting in a crispy exterior and a soft, tender interior.

This combination creates a harmonious blend of textures and flavors, making it an ideal choice for anyone looking to enjoy a hearty meal with a healthier twist.

Ingredients for 4-6 servings:

• 4 (8-ounce) ribeye steaks
• 4 large sweet potatoes
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Lemon wedges for serving (optional)

Cooking Instructions:

1. Prepare the Sweet Potatoes: Wash and peel the sweet potatoes. Cut them into evenly sized wedges to guarantee consistent cooking. Place the wedges in a large bowl.
2. Season the Sweet Potatoes: Drizzle the olive oil over the sweet potato wedges. Sprinkle with garlic powder, onion powder, smoked paprika, ground cumin, salt, and pepper. Toss until the wedges are well-coated with the seasoning.
3. Preheat the Grill: Set your grill to medium-high heat. If using a charcoal grill, confirm the coals are ashed over and spread evenly.
4. Grill the Sweet Potatoes: Arrange the seasoned sweet potato wedges on the grill. Cook for about 10-15 minutes, turning occasionally, until they’re tender and have nice grill marks.
5. Prepare the Steak: While the sweet potatoes are grilling, season the ribeye steaks with salt and pepper on both sides. Let them sit at room temperature for about 10 minutes.
6. Grill the Steaks: Once the sweet potatoes are almost done, place the steaks on the grill. Cook for about 4-5 minutes per side for medium-rare, or adjust the time according to your preferred level of doneness.
7. Rest the Steaks: Remove the steaks from the grill and let them rest for about 5 minutes. This allows the juices to redistribute, assuring a juicy steak.
8. Serve: Arrange the grilled sweet potato wedges and steak on a serving platter. Garnish with fresh parsley and serve with lemon wedges if desired.

Extra Tips:

To achieve the best results, make sure your grill is well-preheated before adding the sweet potatoes and steaks. This helps in getting a nice sear and prevents sticking.

If you prefer your sweet potatoes extra crispy, you can finish them in the oven at 400°F (200°C) for an additional 5-10 minutes after grilling.

Additionally, using a meat thermometer can ascertain your steaks are cooked to your desired level of doneness. Always remember to let the steak rest before slicing to maintain its juiciness. Enjoy!