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Garlic Butter Steak with Roasted Baby Potatoes, Avocado, and Cherry Tomatoes

Garlic Butter Steak with Roasted Baby Potatoes, Avocado & Cherry Tomatoes

This dish combines the savory flavors of garlic butter steak with crispy roasted baby potatoes, fresh avocado, and sweet cherry tomatoes for a delightful meal that's easy to prepare and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye or sirloin steaks (8 oz each) Choose steaks with nice marbling for best flavor.
  • 1 tbsp olive oil For grilling steaks.
  • 2 tbsp butter Adds richness when basting.
  • 3 cloves garlic, minced Infuses flavor into the steak.
  • 1 tbsp fresh parsley, chopped For seasoning the steak.
  • 1 tsp salt For seasoning the steak.
  • 1/2 tsp black pepper For seasoning the steak.
For the Roasted Potatoes
  • 1.5 lbs baby potatoes, halved Choose firm potatoes, free of blemishes.
  • 2 tbsp olive oil To coat the potatoes.
  • 1 tsp garlic powder For seasoning potatoes.
  • 1 tsp Italian seasoning Enhances flavor.
  • 1 tsp salt For seasoning.
  • 1/2 tsp black pepper For seasoning.
For the Vegetables
  • 1 ripe avocado, sliced Fresh component for the dish.
  • 1 cup cherry tomatoes Adds sweetness.
  • 1 tbsp olive oil For drizzling on vegetables.
  • 1 tbsp chopped parsley For garnish.
  • 1 pinch salt and pepper For seasoning vegetables.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Toss the halved baby potatoes in olive oil, seasoned with garlic powder, Italian seasoning, salt, and pepper until well-coated.
Roasting
  1. Place the seasoned potatoes on a baking sheet and roast for 30–35 minutes until tender and crispy around the edges.
Steak Preparation
  1. Pat the steaks dry and season them generously with salt and pepper.
  2. Heat olive oil in a skillet over high heat and sear the steaks for 3–4 minutes on each side.
  3. Add butter and minced garlic to the skillet, basting the steaks continuously with the melted mixture.
Serving
  1. Arrange sliced avocado and cherry tomatoes in a bowl, drizzling tomatoes with olive oil and sprinkling with parsley.
  2. Slice the rested steak against the grain, spooning garlic butter and parsley over the slices, and serve alongside roasted potatoes and vegetables.

Notes

For a crisp green salad or garlic bread as sides, and a glass of red wine pairs beautifully with this dish. Store leftovers in an airtight container in the fridge for up to 3 days.