On the Menu — Grilled Tuscan Steaks with Crispy Potatoes
This recipe begins with massaging olive oil, lemon zest, garlic, fresh rosemary, dried oregano, red pepper flakes, and black pepper into ribeye steaks and marinating overnight. (Photo: Jess Larson/Plays Well With Butter)

Since the creation of steak frites in the early 18th-century, steak and potatoes have been a classic pairing. The individual flavours of the items make them a winning combination. The umami-rich flavour of grilled steak enhances humble potatoes, and the mildly flavoured potatoes serve as a canvas for the meat’s juices.

Today’s dish — grilled Tuscan steaks with crispy potatoes — puts an Italian twist on the French bistro staple.

Ingredients:

For the steak

2x 1-inch-thick ribeye steaks

3 tablespoons olive oil

1 tablespoon dried oregano

2 teaspoons crushed red pepper flakes

2 teaspoons kosher salt

1 teaspoon ground black pepper

8 cloves garlic, grated

4 sprigs of fresh rosemary

Zest of one lemon

For the potatoes

½ pound of small potatoes, halved

3 tablespoons olive oil

3 tablespoons butter, melted

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon smoked paprika

1 medium-sized red onion, sliced

Method:

Step 1

Place the steaks in a large Ziploc bag and add the olive oil, lemon zest, garlic, fresh rosemary, dried oregano, red pepper flakes, and black pepper. Massage the seasonings into the steaks and marinate overnight.

Step 2

Preheat a clean and oiled grill to 450 degrees F. Take the steaks out of the refrigerator and bring them to room temperature before grilling.

Step 3

Place the steaks over direct heat. Grill two to three minutes per side for medium-rare or until a meat thermometer inserted in the centre of the steak reads 140 degrees F. Add an extra minute of grill time per side for an extra level of doneness — for example, three to four minutes per side for medium.

Grill at 450°F for two to three minutes per side for medium-rare or until a meat thermometer inserted in the centre of the steak reads 140°F. Add an extra minute of grill time per side for an extra level of doneness. (Photo: Jess Larson/Plays Well With Butter)

Step 4

Set the steaks aside to rest; prepare the potatoes.

Step 5

Drizzle the potatoes with the olive oil and toss in the seasoning mixture. Ensure the potatoes are well-enrobed. Place on a non-stick baking sheet and bake in an oven preheated to 425°F for 25 minutes.

Toss the potatoes in olive oil and seasonings. Place on a non-stick baking sheet and bake in an oven preheated to 425°F for 25 minutes.

Step 6

Remove from the oven, add the sliced onions and melted butter and toss. Finish on the grill for 15 more minutes, until crispy.

Step 7

Slice the steaks and serve with the crispy potatoes.

The umami-rich flavour of grilled steak enhances humble potatoes, and the mildly flavoured potatoes serve as a canvas for the meat’s juices. No wonder steak and potatoes have been a classic pairing since the French created Steak Frites. (Photo: Jess Larson/Plays Well With Butter)

Photos: Jess Larson/Plays Well With Butter, Posh Journal, and Love & Lemons

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