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

Serving: Serve immediately for the best flavor and texture. Pair with a glass of red wine for an elevated dining experience.
Storage: Store leftover steak, salad, and potatoes in separate airtight containers in the refrigerator. Consume within 3 days. Reheat the potatoes in the oven for crispiness and enjoy the salad cold or freshly dressed.
Variants:

Steak Marinade: Add more depth of flavor by marinating the steak in olive oil, garlic, soy sauce, and lemon juice for 30 minutes before grilling.
Vegetable Swap: Swap the roasted potatoes with roasted sweet potatoes or grilled asparagus for a lighter option.
Salad Additions: Include sliced avocado, red onions, or nuts like walnuts or pecans in the salad for added texture and flavor.
Herb Butter: Top the steak with a dollop of garlic herb butter for an indulgent touch.
FAQ:

1. Can I use a different type of steak?
Yes! Ribeye, sirloin, or filet mignon work wonderfully, but you can also use strip steak or flank steak. Adjust the cooking time based on thickness.

2. Can I prepare this recipe without a grill?
Absolutely! Use a cast iron skillet or grill pan on the stovetop. For an extra sear, finish the steaks in a 400°F (200°C) oven for a few minutes.

3. How do I know when the steak is cooked?
Use a meat thermometer:

Medium-rare: 130-135°F (54-57°C)
Medium: 135-145°F (57-63°C)
Medium-well: 145-155°F (63-68°C)
4. Can I make the roasted potatoes ahead of time?
Yes! Reheat the roasted potatoes in a 400°F (200°C) oven for 5-10 minutes to restore their crispness.

This grilled steak with arugula salad and roasted potatoes is a celebration of bold, fresh flavors and elegant presentation. It’s the perfect way to impress your guests or enjoy a gourmet meal at home!