Grilled Steak with Brussel Sprouts, Rosemary Potatoes, and Garlic Lemon Aioli
Ingredients
For the Steak:
For the Brussel Sprouts:
For the Potatoes:
For the Aioli:
20m
Prep
1h
Cook
4
Servings
Ingredients
For the Steak:
For the Brussel Sprouts:
For the Potatoes:
For the Aioli:
Preparation
Step 1
Steak: liberally season both sides of steak. Heat grill to approximately 450-500 degrees. Cook to desired temperature. We like our steaks medium. I cook based on firmness of meat and not time and am never too proud to cut into the steaks to make sure I don’t overcook them.
Step 2
Brussel Sprouts: Trim and cut in half. Ashley likes to toss them. She says I’m slow when I use a brush. The kitchen looks like a hurricane came through when things go her way. The time she saves on prep I save on clean up. Either way get some oil on your sprouts then salt and pepper them. Approximately 30 minutes in the oven baking at 425 should be good.
Step 3
Potatoes: Cut potatoes to size. I melt butter and brush it on and ignore the eye rolls. Then I sprinkle on salt, pepper, and freshly cut rosemary. I bake these at the same time as the brussel sprouts, but they need more time – approximately 45 minutes.
Step 4
Aioli: About 1/2 cup mayo, one lemon, and a garlic clove makes enough for our clan. Super simple. Just squeeze lemon to mix with mayo. Add finely diced garlic and let sit for 15-30 minutes before meal for the garlic to do its thing.