Elegant Grilled Steak with Arugula Salad & Roasted Potatoes

For the Roasted Potatoes:

• 1 pound baby potatoes, halved
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the Potatoes

1. Preheat your oven to 425°F (220°C).
2. Toss the baby potatoes with olive oil, garlic powder, smoked paprika, dried thyme, salt, and pepper in a large bowl.
3. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25–30 minutes, flipping halfway through, until they are golden brown and crispy.

2. Season and Grill the Steak

1. Pat the ribeye steaks dry with paper towels. This ensures a good sear.
2. Rub the steaks with olive oil and season generously with sea salt, black pepper, garlic powder, and smoked paprika.
3. Preheat your grill to high heat (450°F–500°F).
4. Place the steaks on the grill and cook for 4–5 minutes on each side for medium-rare. Adjust the cooking time according to your preferred doneness.
5. Let the steaks rest for 5 minutes before slicing. This allows the juices to redistribute for a juicy bite.

3. Assemble the Arugula Salad

1. In a large mixing bowl, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and pepper to create a vinaigrette.
2. Add the arugula, cherry tomatoes, and Parmesan cheese to the bowl. Toss gently to coat the greens evenly with the dressing.

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