Instructions:
step 1 Preheat oven to 425°F. Toss baby potatoes with olive oil, paprika, garlic powder, salt, and pepper. Roast for 25-30 minutes until golden and crispy.
step 2 Season steaks with olive oil, salt, pepper, garlic powder, and rosemary or thyme.
step 3 Heat a cast iron skillet or grill pan over high heat. Sear steaks for 3-4 minutes per side for medium-rare, or cook to your preferred doneness.
step 4 Let steaks rest for 5 minutes before slicing.
step 5 In a large bowl, toss mixed greens, avocado, cucumber, and cherry tomatoes with lemon juice, olive oil, salt, and pepper.
step 6 Plate sliced steak alongside crispy roasted potatoes and salad.
step 7 Serve immediately while everything is warm and fresh.
Storage and Reheating Tips:
Store steak, potatoes, and salad separately in airtight containers. Steak and potatoes will keep for up to 3 days refrigerated. Reheat steak gently in a skillet or microwave, and reheat potatoes in the oven or air fryer for crispiness. Dress salad only when ready to serve to maintain freshness.
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