Grilled Steak with Creamy Mushroom Sauce, Roasted Potatoes and Garden Salad

This Grilled Steak with Creamy Mushroom Sauce, Roasted Potatoes and Garden Salad is a restaurant-quality meal featuring a perfectly seared steak topped with a rich mushroom cream sauce, crispy roasted potato wedges, and a fresh garden salad. It’s an elegant dinner that’s surprisingly easy to make at home.

Ingredients

For the Steak:

2 ribeye, sirloin, or strip steaks (8 oz each)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon butter

For the Creamy Mushroom Sauce:

8 oz mushrooms, sliced

1 tablespoon butter

2 cloves garlic, minced

½ cup beef broth

½ cup heavy cream

1 teaspoon Dijon mustard

½ teaspoon dried thyme

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon chopped fresh parsley

For the Roasted Potatoes:

1½ lbs Yukon Gold potatoes, cut into wedges

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon dried parsley

1 teaspoon salt

½ teaspoon black pepper

For the Garden Salad:

3 cups green leaf lettuce

1 cup cherry tomatoes, halved

1 cucumber, sliced

2 tablespoons olive oil

1 tablespoon lemon juice

½ teaspoon salt

¼ teaspoon black pepper

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