I’m a year-round griller. Although I live in the Pacific Northwest, I’m not going to let a little rain or cold weather keep me from enjoying my outdoor grill during the non-summer months. Yes, I sometimes get drenched or a little cold, but it’s worth it to have a juicy grill-marked piece of meat in the middle of winter. The other day I got the hankering for steak and so I surprised Husband with a good ol’ meat-n-potatoes dinner hot off the grill. It didn’t matter to me that it was cold outside. I had Husband fire up the grill and I went to work. I decided to make Grilled Steak and Potatoes with Garlic Butter. Let me tell you, I’d brave the elements again to make this recipe! The garlic butter that graced both the steak and potatoes was delicious, not to mention my handiwork at the grill! The recipe calls for using strip steaks (aka New York or Kansas City strip steak, shell steak, Delmonico, or striploin), but it would also be great with rib-eyes (you may need to adjust the cooking time a bit depending on size and thickness).
Grilled Steak and Potatoes with Garlic Butter
– from Cook’s Country magazine
To speed things up, grill the steaks and potatoes at the same time—place the steak on one side of the grill and the potatoes on the other side. Serves 4.
1 1/2 pounds small red potatoes, scrubbed and halved
1 tablespoon olive oil
Table salt and ground black pepper
4 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves
3 cloves garlic, minced
4 boneless strip steaks, about 1 inch thick
Toss potatoes and oil in medium microwave-safe bowl and season with salt and pepper. Cover with plastic wrap and microwave on high power until slightly softened, about 4 minutes, tossing potatoes halfway through cooking.
Beat butter with fork in medium bowl until light and fluffy. Mix in parsley, garlic, 1/2 teaspoon salt, and pepper to taste.
Sprinkle steaks with salt and pepper. Grill steaks over hot fire until well browned on both sides and internal temperature reaches 125 degrees (medium-rare), 5 to 6 minutes per side. Grill potatoes, starting cut side down and turning several times, until soft and grill-marked, 7 to 8 minutes.
Transfer steaks to serving platter and top each steak with 1 tablespoon parsley butter. Cover with foil and let rest 5 minutes. Toss potatoes with remaining tablespoon parsley butter in serving bowl. Serve steaks with potatoes.