Elegant Grilled Steak with Arugula Salad & Roasted Potatoes: A Perfectly Balanced Meal

Preheat your oven to 425°F (220°C).
Toss the halved baby potatoes with olive oil, garlic powder, dried rosemary or thyme, salt, and pepper.
Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
Step 2: Grill the Steak

Pat the steaks dry with paper towels and rub with olive oil. Season generously with salt and freshly ground black pepper.
Heat a grill or grill pan over medium-high heat. Add the steaks and garlic cloves, and place the rosemary or thyme sprigs on top.
Grill for 4-5 minutes per side for medium-rare, or adjust cooking time for your desired doneness.
Remove the steaks from the grill and let rest for 5 minutes, tented with foil.
Step 3: Assemble the Arugula Salad

In a large bowl, combine the arugula, cherry tomatoes, and Parmesan cheese.
Drizzle with olive oil and balsamic vinegar. Toss gently to coat. Season with salt and pepper to taste.
Step 4: Plate and Serve

Slice the steak against the grain for maximum tenderness.
Arrange the sliced steak, roasted potatoes, and arugula salad on a plate. Garnish with extra Parmesan shavings if desired.
Serving and Storage Tips: