Herb-Crusted Grilled Beef with Crispy Rosemary Potatoes

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Toss potato cubes with 2 tablespoons olive oil, minced garlic, chopped rosemary, thyme, and half the salt and pepper in a large bowl.

   Tip: Pat potatoes dry before tossing for crispier results.

2. 2

   Spread seasoned potatoes on a grill-safe pan or cast iron skillet and place on the grill. Cook for 25-30 minutes, stirring occasionally, until golden brown and tender.

3. 3

   While potatoes cook, pat beef steaks dry with paper towels. Rub both sides generously with remaining salt, pepper, and 2 tablespoons olive oil.

4. 4

   Place steaks directly on the grill grates and sear for 5-6 minutes on the first side without moving them, allowing a crust to form.

5. 5

   Flip steaks and top each with a small piece of butter. Grill for another 4-5 minutes for medium-rare doneness, or adjust timing based on your preference.

6. 6

   Transfer steaks to a resting plate and let rest for 5 minutes. This allows juices to redistribute throughout the meat.

7. 7

   In the final minutes of grilling, place lemon halves and onion wedges cut-side down on the grill for charred, caramelized sides.

8. 8

   Arrange grilled beef steaks on serving plates with the roasted potatoes, charred lemon halves, and onion wedges. Drizzle any pan juices over the steaks before serving.