Opt for ribeye, sirloin, or New York strip steaks for their tenderness and flavor. Marinate the steaks in olive oil, garlic, fresh herbs like rosemary or thyme, and a splash.
Scrub russet potatoes clean and pat dry. Pierce several times with a fork, then rub with olive oil, salt, and pepper. Wrap each potato in foil and bake in a preheated.
Preheat your grill to medium-high heat. Grill the steaks for about 4-6 minutes per side, depending on thickness and desired doneness (medium-rare is recommended.
Serve the grilled steaks with a dollop of herb butter or a drizzle of balsamic reduction for added richness. Accompany with sour cream, chopped chives, and grated.
Add a colorful touch with a side of grilled vegetables such as bell peppers, zucchini, and cherry tomatoes. Toss them in olive oil, salt, and pepper before grilling until.
Pair your steak and potatoes with a fresh summer salad of mixed greens, cherry tomatoes, cucumber slices, and a light vinaigrette dressing for a refreshing contrast.
Create a cozy outdoor dining experience with string lights, comfortable seating, and a relaxed atmosphere to enjoy the flavors of summer.
Ensure your grill grates are clean and well-oiled before cooking to prevent sticking and achieve those beautiful grill marks.