Grilled Steak and Potatoes With Snap Pea Salsa

steak-potatoes-snap-pea-salsa
Photo by Johnny Miller
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 600 calories
    • Fat 38 g (10 g saturated fat)
    • Cholesterol 100 mg
    • Sodium 620 mg
    • Protein 41 g
    • Carbohydrate 23 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 53 mg

Heat grill to medium. Once it is hot, clean the grill grate with a wire brush.

Toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper in the center of a 16-inch square of heavy-duty foil. Fold the foil over and seal the edges to form a packet. Grill the packet, turning occasionally, until the potatoes are tender, 23 to 25 minutes.

Meanwhile, brush the steaks with olive oil and season with ½ teaspoon each salt and pepper. Grill until an instant-read thermometer inserted into the thickest part registers 130° F, 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before thinly slicing against the grain.

Ingredients

  1. Check 1 pound fingerling potatoes, halved lengthwise
  2. Check 1/4 cup olive oil, plus more for brushing
  3. Check Kosher salt and black pepper
  4. Check 2 strip steaks (1 inch thick; about 1 pound total)
  5. Check 1/4 pound snap peas, trimmed and thinly sliced crosswise
  6. Check 1/3 cup smoked almonds, coarsely chopped
  7. Check 1/4 cup chopped fresh mint
  8. Check 1/4 cup chopped fresh parsley
  9. Check 2 tablespoons fresh lemon juice

Directions

  1. Heat grill to medium. Once it is hot, clean the grill grate with a wire brush.
  2. Toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper in the center of a 16-inch square of heavy-duty foil. Fold the foil over and seal the edges to form a packet. Grill the packet, turning occasionally, until the potatoes are tender, 23 to 25 minutes.
  3. Meanwhile, brush the steaks with olive oil and season with ½ teaspoon each salt and pepper. Grill until an instant-read thermometer inserted into the thickest part registers 130° F, 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before thinly slicing against the grain.
  4. Toss the snap peas, almonds, mint, parsley, lemon juice, ¼ teaspoon each salt and pepper, and the remaining 3 tablespoons of oil in a bowl. Spoon over the steak and potatoes.