@ryanmichaelcarter: Garlic Parm Potatoes and Grilled Flat Iron Steak INGREDIENTS (Serves 2–3) + Olive oil + 1.5 lbs baby Yukon gold potatoes + Kosher salt and black pepper + 2 TBSP unsalted butter + 2 garlic cloves, minced + Fresh rosemary, chopped + Parmigiano Reggiano, for grating + Fresh parsley, chopped (optional) FLAT IRON STEAK + 1 flat iron steak (about 1 lb) + Kosher salt and black pepper DIRECTIONS + STEP 1: PAR-BOIL POTATOES Place whole baby potatoes in a pot and cover with cold water. Bring to a boil, then add salt. Simmer until slightly tender — just enough that a knife meets light resistance when inserted (about 8–10 minutes). **Tip:** Don’t overcook — the potatoes will finish cooking and crisp up in the skillet. Drain and let steam dry. + STEP 2: SEAR STEAK Immediately before grilling, pat the steak dry with a paper towel. Generously season both sides with salt and black pepper. Sear over high heat or grill to medium-rare (130–135°F), flipping once. Remove from grill and rest for 5–10 minutes, then slice thinly against the grain. + STEP 3: CRISP POTATOES While the steak rests, heat olive oil in a cast iron skillet over high heat. Cook the whole potatoes until golden and crisp on all sides, about 7–10 minutes, turning occasionally. + STEP 4: ADD BUTTER, GARLIC, AND ROSEMARY Add 2 TBSP unsalted butter and the minced garlic. Stir until melted and fragrant, about 1–2 minutes. Add chopped rosemary and toss to coat. Optionally, garnish with parsley. + STEP 5: FINISH WITH CHEESE AND STEAK Grate Parmigiano Reggiano over the hot potatoes. Add sliced steak on top. #GrilledSteak #CastIronCooking

Ryan Michael Carter

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Monday 30 June 2025 16:20:44 GMT