Steak, Roasted Potatoes and Chive Dip

It is grilling season and I am here for it! I have no problem admitting I am a bougie bitch when it comes to steak and I prefer a filet over any other cut. Everyone always comes for filets, stating they are not as flavorful as fattier cuts – agree to disagree. If you season a steak well enough, it will taste incredible. Salt is the key to that – these need to be very generously salted, whatever you think is enough salt, add more because I guarantee it ain’t enough. For a single filet I use around 1-2 Tbsp of salt to coat all sides evenly. It has taken me years to perfect my steak game, but I am finally (almost) there. I will admit, I use a thermometer, which some might say is cheating, but I don’t cook enough steak to be able to pull that bitch off the grill for a perfect medium rare, so the thermometer has saved many steaks from a fate of becoming a burger. I might get a lot of hate for this, but if your steak is anything over medium rare, it is a burger and should be treated as such. Good steaks deserve respect, which means – salting them well, serving them medium rare or rare, and keeping it simple.

For the Steak:

  • 2 Filet Mignons
  • Salt
  • Pepper
  • 3 Tbsp Minced Garlic
  • 3 Tsp Worcestershire Sauce

For the Potatoes:

  • 1Lb Golden Yukon Potatoes
  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 1 Tbsp Minced Garlic
  • 1/2 Tsp Dried Basil
  • 1/4 Tsp Dried Oregano
  • 1 Tsp Smoked Paprika
  • 1 1/2 Tsp Salt
  • 1 Tsp Pepper
  • Pam for Spraying

For the Chive Dip:

  • 1/2 Cup Plain Greek Yogurt
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Salt
  • 3 Green Onions, Thinly Sliced
  • 2 Tsp Minced Garlic

To Make the Potatoes:

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Rinse and try the potatoes and quarter them and place them in a large mixing bowl.
  3. In the mixing bowl, add all the seasonings and give the potatoes a good toss to combine. Spray with just a little bit of Pam (you can also use olive oil) and toss again to evenly coat.
  4. Line a baking sheet with foil and spread the potatoes in an even layer. Pop them in the oven and bake for 20-25 minutes until they are golden brown.
  5. Remove from the oven and set the oven to broil. Place the potatoes back in the oven under broil for 2-3 minutes to get the outside crispy. *make sure to watch them carefully so they don’t burn while broiling.
  6. Remove and serve alongside the steak and chive dip! Top with freshly grated parmesan and parsley, if desired.

To Make the Steak:

  1. Pat the steaks completely try with a paper towel.
  2. Generously season with salt and pepper on all sides. Next, rub the minced garlic and worcestershire sauce on the filets evenly.
  3. Allow the steaks to rest for 10-15 minutes while you heat the grill.
  4. Once the grill is registering 400 degrees Fahrenheit, add the steaks and sear on each side for 2-3 minutes.
  5. Cover the grill and turn the heat down to the lowest setting and continue cooking the steaks until the register 115-120 degrees Fahrenheit (this will achieve a perfect medium rare). Check the steaks every few minutes until they reach the desired temperature.
  6. Pull the steaks off the grill and allow them to rest for 5 minutes before slicing to keep all the juices inside (you can skip the slicing and serve on a plate whole).
  7. Slice the steak and serve alongside the potatoes and chive dip.

To Make the Chive Dip:

  1. In a small bowl, whisk together the greek yogurt, onion powder, garlic powder, minced garlic, green onions, and salt. Taste and adjust the seasonings accordingly.
  2. Set aside until you are ready to serve – best for dunking the roasted potatoes in!

5 thoughts on “Steak, Roasted Potatoes and Chive Dip

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