Instructions
Step 1. Bring a pot of salted water to a boil and cook the baby potatoes for about 12–15 minutes until fork tender.
/n Step 2. Drain the potatoes and lightly toss them with butter, parsley, and a pinch of salt.
/n Step 3. Season the steak on both sides with salt, pepper, garlic powder, and paprika.
/n Step 4. Heat a grill pan or skillet over medium-high heat and add olive oil.
/n Step 5. Cook the steak for about 4–5 minutes per side for medium doneness or until it reaches your preferred level.
/n Step 6. Remove the steak from the heat and let it rest for 5 minutes before serving.
/n Step 7. In a large bowl combine lettuce, cherry tomatoes, cucumber slices, and thinly sliced onion if desired.
/n Step 8. In a small bowl mix mayonnaise, Dijon mustard, and creamy dressing to create a rich salad dressing.
/n Step 9. Drizzle the dressing over the salad and gently toss to coat.
/n Step 10. Plate the grilled steak with the buttered baby potatoes and fresh salad, then serve immediately.
Storage and Reheating Tips
Store leftover steak and potatoes in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet over medium heat or in the oven at 325°F (165°C) to prevent overcooking. Potatoes can be reheated in a pan or microwave until warm. Salad is best prepared fresh, but ingredients can be stored separately and assembled when ready to serve.
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