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Grilled Steak with Tarragon Mustard, Salad, and Roasted Red Potatoes

  • Author: Out of the Box Collective


  • 1 lb Steak
  • Salt
  • Pepper
  • handful of Salad Mix
  • 1/4 cup Pickled Onions
  • handful of halved Cherry Tomatoes
  • Tarragon mustard vinaigrette
  • Purple Potatoes
  • 3 tablespoons Olive Oil
  • 2 tablespoons Melted Butter
  • 3 cloves Minced Garlic
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Paprika
  • springs for garnish Thyme


For the Steak

  1. Salt and pepper the steak and grill for 5-7 minutes on each side, depending on the thickness of the cut, and your preference as to the rareness of the meat.
  2. Be sure not to flip it too much on the grill, as that toughens the meat.
  3. When the steak is cooked to your preference, place it on a plate and cover with foil. Allow it to rest for 5-7 minutes so that it retains its juices.
  4. Serve with tarragon mustard and salad mix. Red roasted potatoes if you’re in the mood!

For the Salad

  1. Add pickled onions and cherry tomatoes. Toss with Tarragon mustard vinaigrette.

For the Potatoes

  1. Preheat oven to 450.
  2. Quarter the potatoes, coat them in all of the ingredients and spread onto a baking sheet.
  3. Bake for 45 minutes until potatoes are golden on the outside and cooked all the way through.
  4. You want to be sure to flip the potatoes halfway through cooking.