Grilled Garlic Steak & Herby Potatoes
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Grilled Garlic Steak & Herby Potatoes

Grilled Garlic Steak & Herby Potatoes

plus Shishito Peppers with Lemony Feta Dip & Arugula Salad

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!

Tags:
Seasonal
New
Allergens:
Milk
Soy
Wheat
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time55 minutes
Prep Time10 minutes
DifficultyHard

Ingredients

serving amount

½ cup

Cream Cheese

(Contains Milk)

12 ounce

Potatoes

1 teaspoon

Dried Rosemary

8 ounce

Shishito Peppers

1 unit

Demi-Baguette

(Contains Soy, Wheat)

1 unit

Lemon

¼ ounce

Chives

1 cup

Feta Cheese

(Contains Milk)

2 teaspoon

Garlic Powder

10 ounce

Bavette Steak

2 ounce

Arugula

4 ounce

Grape Tomatoes

5 teaspoon

Balsamic Glaze

½ ounce

Sliced Almonds

(Contains Tree Nuts)

Not included in your delivery

Salt

Pepper

2 tablespoon

Cooking Oil

1 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories1190 kcal
Fat73 g
Saturated Fat30 g
Carbohydrate80 g
Sugar19 g
Dietary Fiber10 g
Protein48 g
Cholesterol165 mg
Sodium1230 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Grill
Large Bowl
Plastic Wrap
Aluminum Foil
Zester
Paper Towel

Instructions

Start Prep & Grill Potatoes
1

• 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.

Grill Shishito Peppers
2

• 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.

Finish Prep & Start Croutons
3

• 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!

Make Spread & Plate Appetizer
4

• 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.

Grill Steak
5

• 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.

Finish Croutons & Assemble Salad
6

• 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.

Finish & Serve
7

• 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°.

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