Grilled Garlic Steak & Herby Potatoes plus Shishito Peppers

Name: Grilled Garlic Steak & Herby Potatoes plus Shishito Peppers with Lemony Feta Dip & Arugula Salad
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 tsp Rosemary; 1 cup Feta Cheese; 2 oz Arugula; 12 oz Potato; 10 oz Steak; 8 tbsp Cream Cheese; 1 Lemon; 4 oz Tomato; 1/4 oz Chives; 5 tsp Balsamic Glaze; 8 oz Shishito Peppers; 2 tsp Garlic Powder; 1 unit Demi-Baguette; 1/2 oz Almonds; 5 tsp Cooking Oil, tsp; tsp Black Pepper, tsp; 3 tsp Olive Oil, tsp; tsp Salt, tsp; 1 tbsp Butter, tbsp

with Lemony Feta Dip & Arugula Salad

By Recipe0 System

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!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 tsp Rosemary
1 cup Feta Cheese
2 oz Arugula
12 oz Potato
10 oz Steak
8 tbsp Cream Cheese
1 Lemon
4 oz Tomato
1/4 oz Chives
5 tsp Balsamic Glaze
8 oz Shishito Peppers
2 tsp Garlic Powder
1 unit Demi-Baguette
1/2 oz Almonds
5 tsp Cooking Oil, tsp
tsp Black Pepper, tsp
3 tsp Olive Oil, tsp
tsp Salt, tsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

7 steps

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.
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.
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!
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.
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.
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.
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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