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An easy Grilled steak recipe you can enjoy with your family. It’s filling, it’s healthy and it’s can easily be made on your stove top! It’s an easy meal, with golden grilled potatoes and vibrant grilled red pepper – simple and delicious!
Many of us work all day and have no time to prepare long complicated meals. That’s why I love making recipes like this Grilled Steak and Potatoes recipe. This recipe is a healthy meal and requires little effort and time!
If you’re looking for more easy main recipes, why not also try my delicious Pesto Burrata Veggie Pizza Recipe or my Citrus Salmon Skewers!
Why you’ll love this Steak and Potatoes Recipe
- A super easy weeknight meal. Just 25 mins from pantry to table, only a few staple ingredients needed – this is the simplest and most satisfying weeknight main.
- Perfect grilled steak. A simple marinade to tenderize the steak, then grilled so it comes out crispy edged and juicy in the middle – so good!
- A balanced meal. Protein packed steak, hearty potatoes and vibrant veggies – this is a quick and balanced main.
Ingredients you’ll need
- Angus N.Y Strip Steaks
- Small Golden Potatoes
- Mini Bell Peppers
- Worcestershire Sauce
- Cracked Black Pepper
- Himalayan Salt
- Butter
How to make this Grilled Steak and Potatoes
- Boil the potatoes – Boil the potatoes half way (about 5 minutes of boil time) and then slice them in two halves.
- Marinate the steaks – Marinate the steaks with Himalayan Salt and Cracked Black Pepper.
- Grill – Place the steaks, potatoes, and mini bell peppers over the griddle, grilling each side for about 5 minutes, occasionally brushing Worcestershire sauce on the steaks. Brush it all with butter and grill for 2 more mins.
- Serve and enjoy!
Recipe notes and tips
- To ensure your steak cooks properly, take the steaks out of the fridge about half an hour before you plan to cook them. Removing the wrapping, placing on a plate, and letting them come up to room temperature on the kitchen counter.
- If your steaks are a thicker cut, you can cook them a little longer if you prefer them well done. It’s all based on your preference.
- Touch your steak to know when it is done to your liking. Raw meat is quite squishy, rare meat is pretty soft, medium rare meat resists your poking a bit, and medium meat springs back. Once meat feels firm, it’s at least well done.
- Steaks should only be flipped once, allow each side to get those crispy edges, but don’t keep flipping.
- Do not poke with a fork while cooking, it releases all those lovely juices.
FAQ’s
Is it important to let the steak rest before serving it?
Absolutely. Steak continues to cook during those few minutes. This means the steak doesn’t dry out, which would happen if you left it on the grill longer. Cutting into the steak interrupts that last little period of cooking by releasing the heat inside the steak, it also allows the juices in the steak to distribute throughout the meat, giving you the juiciest steak!
You can also use an instant read thermometer, inserted into the thickest part of the steak. For medium rare doneness it should be 145 F, for medium doneness it should read 160 (internal temps as per USDA recommendations).
What’s the best steak to grill?
I used New York strip steak. It’s a super tender steak which is well-marbled, with a deep beefy flavor, making this great for grilling. Your butcher can prepare this steak anywhere from ½” thick to 2”+.
Other great steaks for grilling are:
- Ribeye Steak – a lower cost alternative is Chuck Eye Steak
- T-Bone Steak – a good alternative is porterhouse steak.
- Top Sirloin Steak – a versatile favorite that is juicy and tender.
What to serve with Grilled Steak
This is a great meal on it’s own, but you can totally amp it up further with a nice salad – like my Mexican Street Corn Salad or my Tomato and Burrata Salad. You can also serve it up with some nice crusty bread, mopping up all that steak juice – yum!
Other recipes you may like
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Grilled Steak and Potatoes
Ingredients
- 4 Angus N.Y Strip Steaks, 48 oz
- 16 oz Small Golden Potatoes
- 6-8 Mini Bell Pepper
- 2 tbsp. Worchester Sauce
- Cracked Black Pepper
- Himalayan Salt
- 3 tbsp. Butter
Instructions
- Boil the potatoes half way (about 5 minutes of boil time) and then slice them in two halves.
- Marinate the steaks with Himalayan Salt and Cracked Black Pepper.
- Heat the griddle on your stove top, place a tablespoon of butter and brush griddle evenly.
- Place the steaks, potatoes, and mini bell peppers over the griddle, grilling each side for about 5 minutes, occasionally brushing Worchester sauce on the steaks.
- Brush some butter over the steaks, potatoes and peppers to give them a nice buttery coat.
- Let them grill for 2 more minutes and remove to serve. If your steaks are a thicker cut, you can cook them a little longer if you prefer them well done. It’s all based on your preference.
Notes
- To ensure your steak cooks properly, take the steaks out of the fridge about half an hour before you plan to cook them. Removing the wrapping, placing on a plate, and letting them come up to room temperature on the kitchen counter.
- If your steaks are a thicker cut, you can cook them a little longer if you prefer them well done. It’s all based on your preference.
- Touch your steak to know when it is done to your liking. Raw meat is quite squishy, rare meat is pretty soft, medium rare meat resists your poking a bit, and medium meat springs back. Once meat feels firm, it’s at least well done.
- Steaks should only be flipped once, allow each side to get those crispy edges, but don’t keep flipping.
- Do not poke with a fork while cooking, it releases all those lovely juices.
