Juicy Grilled Steak Dinner!

Juicy Grilled Steak Dinner: A Plate Full of Comfort 🥩🥦🍅

Ingredients:

For the Steak & Jus:

• 2 ribeye or sirloin steaks (1-inch thick)

• Salt and freshly ground black pepper

• 1 tbsp olive oil

• 2 cloves garlic, smashed

• 1 sprig fresh rosemary or thyme (optional)

• 2 tbsp butter (for basting)

• Steak drippings or ¼ cup beef broth for pan jus

For the Mashed Potatoes:

• 2 large russet or Yukon gold potatoes, peeled and cubed

• 2 tbsp butter

• ¼ cup heavy cream or milk

• Salt to taste

For the Fresh Greens Salad:

• 2 cups mixed salad greens

• 1 cup broccoli florets (lightly steamed or raw)

• ½ cup cherry tomatoes, halved

• Optional: olive oil, balsamic vinegar, salt, pepper for dressing

Instructions:

1. Grill the Steak:

1. Pat the steak dry with paper towels and season generously with salt and pepper.

2. Preheat a grill or grill pan to high heat. Lightly oil the surface.

3. Grill the steak 3–4 minutes per side for medium-rare, turning once for a crosshatch sear. Add garlic, rosemary, and butter to baste during the final minute.

4. Remove from heat and let rest for 5–10 minutes.

2. Make the Mashed Potatoes:

1. Boil cubed potatoes in salted water until fork-tender (10–15 minutes).

2. Drain and mash with butter and cream. Add salt to taste until silky smooth.

3. Prepare the Salad:

1. In a bowl, combine salad greens, broccoli florets, and halved cherry tomatoes.

2. Toss lightly with olive oil, balsamic vinegar, salt, and pepper—or leave undressed for freshness.

4. Make the Pan Jus:

1. While the steak rests, pour off excess fat from the pan but leave the browned bits.

2. Add steak drippings or broth and simmer for 2–3 minutes, scraping up bits. Optional: whisk in a bit of butter for richness.

5. Plate and Serve:

1. Slice the rested steak and arrange on a plate beside a scoop of mashed potatoes and fresh salad.

2. Drizzle the steak with pan jus.

3. Serve hot and enjoy a forkful of comfort in every bite!