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.
Reviews from our home cooks
Love! Steak is so tender, and the plating was filling but not overstuffed. It comes with a good amount of shishito peppers, and the feta/lemon dip is a good pairing.
We prefer to grill most of our meats and this meal was a real grill-treat! Never had grilled peppers before and they were delicious! We avoid lactose and gluten so I had to substitute ingredients but the meal was one of our favorites.
I was initially concerned that the steak would be tough or chewy but it was really good and the peppers were wonderful with the dipping sauce! Made this for my hubby for Father's Day - he loved it!
This was not an easy meal, but it was tasty. We broke it up into: Lunch - dip & salad Dinner - Steak, potatoes & home grown asparagus LOTS of leftovers
Steak was delicious and tender. Peppers need to be grilled and blistered. No other way works.
The steak was tender with good flavor. The salad flavors were complementary to the steak. Clear instructions, I really liked the ingredients packaged together for each meal.
I loved that everything was done on the grill! Please offer options like this for the warmer months.
This was amazing we only cooked it for 4 minutes each side a little med rare but for this type of meat it was perfect and it wasn't bloody.
Made me look like a real chef on Father's Day! Rave reviews for this meal both for instructions and the outcome.
While tasty, this was a pain to make for two. The lemon and chives fight in the cheese. The peppers and potatoes would've been better roasted in a pan instead of a pouch, they ended up roasted, cooked, slightly charred - and limp. I had to buy real steak.
