Instructions
step 1 Preheat your grill or grill pan to medium-high heat.
step 2 Rub the T-bone steak with olive oil and season both sides with steak seasoning or salt and pepper.
step 3 Grill the steak for 4–6 minutes per side, depending on thickness and desired doneness.
step 4 In the last 2 minutes of grilling, brush both sides with steak sauce or barbecue sauce.
step 5 Remove steak from the grill and let it rest for 5 minutes before serving.
step 6 Preheat oven to 400°F (200°C). Toss potato wedges with vegetable oil, paprika, cayenne pepper, and salt.
step 7 Arrange the wedges on a baking sheet and bake for 30–35 minutes, flipping halfway through, until crispy and golden.
step 8 In a bowl, combine chopped lettuce, cucumber, and shredded carrots. Toss with your preferred dressing.
step 9 Plate the steak alongside the spicy wedges and salad. Drizzle more sauce over the steak if desired.
Storage and Reheating Tips
Store leftover steak and wedges in separate airtight containers in the fridge for up to 3 days. Reheat steak gently in a skillet over low heat or in the microwave at 50% power. Reheat wedges in an oven or air fryer for best crispiness. Salad is best made fresh but can be stored undressed for up to 1 day.
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