Grilled Steak with Sautéed Mushrooms, Roasted Potato Wedges, and Mixed Green Salad

Grilled Steak with Sautéed Mushrooms, Roasted Potato Wedges, and Mixed Green Salad

Ingredients:

For the Steak and Mushrooms:

1 steak (ribeye, sirloin, or your choice), about 8-10 oz

Salt and freshly ground black pepper

1 tbsp olive oil

2 cups cremini or button mushrooms, sliced

2 tbsp butter

2 cloves garlic, minced

1/4 cup beef broth or red wine

1 tsp soy sauce (optional)

For the Roasted Potato Wedges:

3 medium potatoes, cut into wedges

2 tbsp olive oil

Salt, pepper, and paprika

For the Mixed Green Salad:

3 cups mixed greens

1/4 cup creamy dressing (ranch, Caesar, or your choice)

Instructions:

Prepare Roasted Potatoes:

Preheat oven to 425°F (220°C).

Toss potato wedges with olive oil, salt, pepper, and paprika.

Roast on a baking sheet for 30-40 minutes, turning halfway, until golden and crispy.

Cook the Steak:

Season steak generously with salt and pepper.

Heat olive oil in a skillet over high heat until hot.

Sear steak 4-5 minutes per side until caramelized crust forms and cooked to medium doneness (140°F / 60°C).

Remove steak and let rest.

Sauté Mushrooms:

In the same skillet, melt butter over medium heat.

Add garlic and sauté until fragrant.

Add mushrooms and cook until softened and glossy, about 6-8 minutes.

Pour in beef broth and soy sauce, simmer until reduced and mushrooms are coated in a rich glaze.

Assemble the Plate:

Place steak on a black plate with decorative yellow swirl pattern.

Top with a generous portion of sautéed mushrooms in glaze.

Arrange golden roasted potato wedges on the side.

Add a fresh mixed green salad drizzled with creamy dressing.

Serve with a small glass of creamy mushroom sauce on the side for extra indulgence.

This dish offers a perfect harmony of juicy steak, savory mushrooms, crispy potatoes, and refreshing greens—ideal for a cozy shared meal.