Grilled Steak with Herb Crust and Vegetable Sauce

Ingredients

• 1 pound steak (such as ribeye or sirloin)
• 2 tablespoons mixed fresh herbs (parsley, thyme, rosemary), chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 red bell pepper, roasted and peeled
• 8 ounces baby potatoes, halved

Instructions

1. 1

   Pat the 1 lb steak dry and season both sides with salt and pepper. In a small bowl, mix the 2 tbsp chopped herbs, 2 minced garlic cloves, and 1 tbsp olive oil into a paste.

2. 2

   Rub the herb paste all over the steak. Heat 1 tbsp olive oil in a cast-iron skillet over high heat until shimmering, about 2 minutes.

3. 3

   Sear the steak for 3-4 minutes per side for medium-rare, until a brown crust forms and the internal temperature reaches 130°F. Transfer to a plate and let rest for 5 minutes.

4. 4

   While the steak rests, blend the roasted red pepper with 1 tbsp olive oil and a pinch of salt until smooth, about 30 seconds. Set aside.

5. 5

   Boil the 8 oz baby potatoes in salted water until fork-tender, about 10 minutes. Drain, then slice the steak against the grain and serve with the potatoes and red pepper sauce.

Tools you’ll need

• cast-iron skillet
• small bowl
• blender
• pot for boiling

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