This dish is a beautiful balance of bold, savory steak, crispy seasoned baby potatoes, and a refreshing avocado garden salad. Perfect for dinner parties or a nourishing weeknight meal, it’s hearty, flavorful, and visually stunning.
Ingredients:
2 ribeye or sirloin steaks (1-inch thick)
1 tbsp olive oil
Salt and black pepper to taste
1 tsp garlic powder
1 tsp dried rosemary or thyme
For the Potatoes:
1 lb baby potatoes
1 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
For the Salad:
2 cups mixed greens (lettuce, arugula, etc.)
1 avocado, sliced
1/2 cucumber, thinly sliced
1/2 cup cherry tomatoes, halved
1 tbsp lemon juice
1 tbsp olive oil
Salt and pepper to taste
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