By Sasha Gordanier
Preheat your grill to medium-high heat, about 400°F (200°C).
In a large bowl, combine the baby potatoes with 2 tablespoons of olive oil, 1 tablespoon of chopped rosemary, half of the minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat well.
Spread the potatoes in a single layer on a baking sheet. Roast on the grill (indirect heat) or in a preheated oven at 400°F for 25-30 minutes until golden and tender, shaking the pan halfway through.
While the potatoes are cooking, season the steaks with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and the remaining rosemary.
Lightly coat the asparagus spears with the remaining olive oil and sprinkle with the remaining minced garlic, a pinch of salt, and a pinch of pepper.
Grill the steaks for about 4-5 minutes per side for medium-rare, or until the desired doneness. Let them rest for 5 minutes after removing from the grill.
Grill the asparagus for about 5-7 minutes, turning occasionally until tender and slightly charred.
Serve the grilled steaks with roasted rosemary potatoes and grilled asparagus. Enjoy your meal!
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This Main Course Grilling Dinner recipe is ready in 45 minutes and features Sirloin or ribeye steak, Baby potatoes or Yukon gold, Fresh rosemary and other delicious ingredients. Contains 650 calories total.
Preheat your grill to medium-high heat, about 400°F (200°C).
In a large bowl, combine the baby potatoes with 2 tablespoons of olive oil, 1 tablespoon of chopped rosemary, half of the minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat well.
Spread the potatoes in a single layer on a baking sheet. Roast on the grill (indirect heat) or in a preheated oven at 400°F for 25-30 minutes until golden and tender, shaking the pan halfway through.
While the potatoes are cooking, season the steaks with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and the remaining rosemary.
Lightly coat the asparagus spears with the remaining olive oil and sprinkle with the remaining minced garlic, a pinch of salt, and a pinch of pepper.
Grill the steaks for about 4-5 minutes per side for medium-rare, or until the desired doneness. Let them rest for 5 minutes after removing from the grill.
Grill the asparagus for about 5-7 minutes, turning occasionally until tender and slightly charred.
Serve the grilled steaks with roasted rosemary potatoes and grilled asparagus. Enjoy your meal!
Calories per Serving: 650
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