Grilled Steaks with Potatoes and Asparagus
4 servings
35 minutes
Grilled steaks with potatoes and asparagus are a true embodiment of American cuisine, where simplicity meets rich flavor. Historically, such dishes originated in grilling traditions popular among picnic and barbecue lovers. Juicy steaks infused with the aroma of thyme and rosemary develop a delicious crust, while potatoes, slightly undercooked before frying, remain tender inside but crispy outside. Asparagus, boiled and immediately cooled, retains its vibrant color and fresh taste, while lemon dressing adds a light tanginess. The dish is perfect for summer dinners outdoors or cozy evenings with family. Each component of this recipe complements one another, creating a harmony of textures and aromas.
1
Boil the potatoes and remove from heat a couple of minutes before they are done, so they remain firm. Let cool, then cut in half lengthwise.
- Potato: 8 pieces
2
Clean the asparagus, dip it in boiling water for two minutes, then transfer it to ice water for one minute — the cold helps preserve the color of the product, while in warmth, asparagus will turn reddish.
- Asparagus: 12 stems
3
Tear leaves from thyme and rosemary branches, chop them finely. Rub salt into the herbs to release more juice, add pepper, pour in 60 ml of olive oil and lemon juice, and mix well.
- Rosemary: 1 g
- Thyme: 1 g
- Salt: to taste
- Fresh bell pepper: to taste
- Olive oil: 60 ml
- Lemon: 0.5 piece
4
Season the steaks with pepper and grill them in a skillet (with vegetable oil), also season and grill the potatoes and asparagus separately, but in butter, until golden brown. While frying, drizzle the vegetables with a dressing made of lemon juice, olive oil, and herbs.
- Beef steak: 4 pieces
- Potato: 8 pieces
- Asparagus: 12 stems
- Fresh bell pepper: to taste
- Vegetable oil: 80 ml
- Butter: 60 g
- Lemon: 0.5 piece
- Olive oil: 60 ml
- Rosemary: 1 g
- Thyme: 1 g
