Elegant Grilled Steak with Arugula Salad & Roasted Potatoes

Ingredients:

2 medium ribeye or strip steaks (1-inch thick)

Salt and freshly cracked black pepper, to taste

Olive oil, for grilling

For the Sauce:

1/2 cup red wine (or beef broth)

2 tablespoons butter

1 small shallot, finely minced

1 clove garlic, minced

1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)

1 tablespoon balsamic vinegar (optional, for added depth)

For the Arugula Salad:

4 cups fresh arugula, washed and dried

1 tablespoon olive oil

1 tablespoon lemon juice

Salt and freshly cracked black pepper, to taste

1/4 cup shaved Parmesan cheese (optional)

For the Roasted Potatoes:

1 lb baby potatoes (or small Yukon golds)

Olive oil

Salt and pepper, to taste

Fresh rosemary or thyme sprigs (optional)

Instructions:

Prepare the Steak:

Take the steaks out of the fridge 30-45 minutes before cooking to bring them to room temperature.

Preheat a grill or cast iron skillet to medium-high heat.

Rub the steaks with olive oil and season generously with salt and freshly cracked black pepper on both sides.

Grill the steaks for 4-5 minutes per side for medium-rare (about 130°F internal temperature), adjusting cooking time depending on your preferred doneness.

Make the Sauce:

While the steak is cooking, heat a small saucepan over medium heat. Add a splash of olive oil and sauté the shallots and garlic until softened, about 1-2 minutes.

Pour in the red wine and add thyme, scraping up any caramelized bits from the pan.

Reduce the wine by half, then stir in the butter and balsamic vinegar (if using). Simmer for another 1-2 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Prepare the Arugula Salad:

In a medium bowl, toss the arugula with olive oil, lemon juice, salt, and pepper until lightly coated. Add the shaved Parmesan cheese if desired.

Make the Roasted Potatoes:

Preheat your oven to 400°F (200°C).

Cut the baby potatoes in half (or leave them whole if small).

Toss them with olive oil, salt, pepper, and fresh rosemary (if using).

Spread the potatoes evenly on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy on the outside and tender on the inside.

Serve:

Once the steak is cooked, allow it to rest for 5-10 minutes to retain its juices.

Slice the steak against the grain into thin strips, revealing a tender, medium-rare interior.

Drizzle a generous spoonful of the glossy red wine sauce over the steak slices.

Arrange the steak slices elegantly on a decorative white plate.

Place the roasted potatoes around the steak and garnish with the fresh arugula salad, gently tossed in lemony olive oil.

Optionally, drizzle the remaining sauce over the potatoes or arugula for added flavor.

Final Touches:

Visual Appeal: The rich, glossy sauce contrasts beautifully with the deep, caramelized char marks on the steak. The fresh arugula salad provides a vibrant green color that pops against the white plate, while the roasted potatoes add a golden, crispy texture. The overall presentation is elegant and balanced, combining rich and fresh elements.

Lighting: Soft, warm ambient lighting should be used to enhance the golden tones of the potatoes, the deep color of the steak, and the freshness of the arugula. A warm glow will add sophistication and invite the viewer to savor the textures and colors.

Setting: The white plate serves as a perfect canvas, allowing the dish's vibrant colors to stand out. The sophisticated presentation of the steak slices, fresh salad, and roasted potatoes evokes a feeling of indulgence and refined dining, perfect for a memorable meal.