Garlic Herb Steak with Roasted Potatoes and Avocado Salad

Instructions

Step 1: Preheat the oven to 200°C.

Step 2: Toss the halved baby potatoes with olive oil, paprika, salt, and black pepper.

Step 3: Spread the potatoes on a baking tray and roast for 30 to 35 minutes until golden and tender, turning halfway through cooking.

Step 4: In a small bowl, mix butter, garlic, parsley, and rosemary.

Step 5: Season the steaks with salt and black pepper on both sides.

Step 6: Heat a grill pan or skillet over medium-high heat and cook the steaks for 3 to 4 minutes per side until cooked to your preferred doneness.

Step 7: During the final minute of cooking, spoon the garlic herb butter mixture over the steaks.

Step 8: Remove the steaks from the heat and let them rest for a few minutes.

Step 9: Prepare the salad by combining cherry tomatoes, red onion, green bell pepper, red bell pepper, and avocado slices on serving plates.

Step 10: Drizzle lemon juice lightly over the salad.

Step 11: Arrange the garlic herb steaks, roasted potatoes, avocado slices, and fresh salad on serving plates.

Step 12: Garnish with extra parsley and serve immediately while warm.

Storage and Reheating Tips

Store leftover steak and roasted potatoes in separate airtight containers in the refrigerator for up to 3 days. Keep the avocado and salad refrigerated separately for freshness.

Reheat the steak gently in a skillet over low heat or in the oven until warmed through. Reheat the roasted potatoes in an oven or air fryer at 180°C for 5 to 7 minutes to restore crispiness. The avocado and salad are best served fresh and should not be reheated.