Grilled Steak 'n' Taters
Lunch box: Sliced steak and herbed potatoes with raw bell peppers. Snack: dried pineapple
Ingredients:
For the steak
- 2 ½ pounds flank steak
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 2 teaspoons olive oil
- 2 tablespoons Harry & David Peppercorn Steak Rub
For the potatoes
- 3 pounds Yukon gold potatoes
- ¼ cup olive oil
- 2 teaspoons salt
- 1 red bell pepper (cut into strips)
Instructions:
For the steak
- Place steak in a large sealable plastic bag and pour in balsamic, soy sauce, olive oil, and peppercorn rub. Lock bag and massage steak, making sure marinade covers all the meat.
- Let rest for at least 30 minutes at room temperature, or overnight in the fridge. (If marinating overnight, take meat out of the fridge 30 minutes before cooking to come to room temperature.)
- Set half the burners on a gas grill to high heat setting, cover, and preheat for 10 minutes. When the grill is hot, remove the steak from the bag and place it on the hot grill. Let steak cook, covered, for about 5 minutes. Turn and cook for about 3 to 4 minutes more. Remove meat to rest on a cutting board, covered with aluminum foil, for about 5 minutes. Slice very thin against the grain, serve, and enjoy.
For the potatoes
- Preheat the oven to 425° F. Line a sheet pan with parchment paper. Gently wash the potatoes and then cut them in half, followed by quarters. Place them on the sheet pan and drizzle them with olive oil and salt.
- Cook the potatoes in the oven until crisp and golden, about 25 minutes. Remove them and serve with steak and fresh peppers.