Grilled Garlic Steak & Herby Potatoes
plus Shishito Peppers with Lemony Feta Dip & Arugula Salad
- Milk
- Soy
- Wheat
- Tree Nuts
Whether it’s outside on the grill or inside on a grill pan, this Father’s Day grill-fest is a winner! It stars juicy garlicky grilled bavette steak, a bright balsamic dressed arugula salad with homemade grilled croutons, and tender herby potatoes charred in a foil packet. While you’re cooking, you can serve right-off-the-grill blistered shishito peppers with creamy lemon-feta dip. Father’s Day feast, coming up!
Ingredients
1 teaspoon
Dried Rosemary
1 cup
Feta Cheese
(Contains: Milk)
2 ounce
Arugula
12 ounce
Potatoes
10 ounce
Bavette Steak
8 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
4 ounce
Grape Tomatoes
¼ ounce
Chives
5 teaspoon
Balsamic Glaze
8 ounce
Shishito Peppers
2 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Place cream cheese packets in a small bowl of warm water to soften. • Preheat a well-oiled grill (or grill pan) to medium-high heat. • Wash and dry produce. • Cut potatoes into 1-inch-thick wedges; place in a large microwave-safe bowl. Toss with a large drizzle of oil, rosemary, salt, and pepper. Cover with plastic wrap; microwave until tender, 5-7 minutes. • Arrange potatoes in a single layer in the center of a large piece of foil. Cinch into a packet and add to grill; grill until potatoes are cooked through, 60-90 seconds per side (grills can vary). TIP: If using a grill pan, add microwaved potatoes to hot pan; cook, undisturbed, until grill marks form, 2-3 minutes per side.
• While potatoes cook, arrange shishito peppers in a single layer in the center of a second large piece of foil. Toss with a drizzle of oil and a big pinch of salt. Cinch into a packet and add to grill (or grill pan); grill until peppers are tender and slightly charred, 4-5 minutes per side.
• Halve baguette. Zest and quarter lemon. Mince chives. • Brush cut sides of baguette with a drizzle of oil. (If using a grill pan, heat a drizzle of oil over medium-high heat.) Add baguette to grill (or grill pan), cut sides down. Grill until toasted, 1-2 minutes per side. TIP: Watch carefully to prevent burning!
• Meanwhile, in a second large bowl, combine cream cheese, feta, half the lemon zest, half the chives, half the garlic powder, 1 TBSP water, 2 tsp olive oil, and juice from two lemon wedges until mostly smooth (2 TBSP water and 4 tsp olive oil for for 4 servings). Transfer to a serving bowl and garnish with remaining chives and remaining lemon zest. • Arrange shishito peppers on a serving platter. Serve with lemony feta dip and remaining lemon wedges on the side. Serve with your favorite beverage while you prepare the rest of the meal. TIP: Prefer to serve with the main course? Keep peppers in foil packet and refrigerate dip until ready to serve.
• Pat steak* dry with paper towels. Rub with a drizzle of oil and season all over with remaining garlic powder, salt, and pepper. • Add steak to grill (if using a grill pan, heat a drizzle of oil over medium-high heat and work in batches if needed); grill to desired doneness, 4-8 minutes per side. TIP: Lower heat if steak begins to brown too quickly. • Transfer steak to a cutting board. Top each with 1⁄2 TBSP butter; let rest for at least 5 minutes.
• While steak cooks, cut grilled baguette into 1⁄2-inch cubes. • In a third large bowl, combine arugula, tomatoes, croutons, a drizzle of olive oil (large drizzle for 4 servings), and as much balsamic glaze as you like. Season with salt and pepper.
• Slice steak against the grain. • Divide steak, salad, and potatoes between plates. Top salad with almonds and serve.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tender, flavorful steak. The shishito peppers with lemony feta dip were a delightful surprise for some. 🍲
- Ease of prep: Some found it time-consuming with multiple components. Consider breaking it into separate lunch and dinner prep for easier cooking.
- Suggestions: For best results, ensure peppers are well-blistered on the grill. Try pan-searing the steak if grilling isn't an option.
- Portions: Generous portions left many satisfied, though a few wanted more steak. The appetizers helped offset smaller meat servings.
- Salad: The balsamic-dressed arugula salad was refreshing and complemented the steak well; some preferred it with regular lettuce.
