Steak, Smashed Potatoes and Arugula Salad

Steak, Smashed Potatoes & Arugula Salad

Ready in 30 minutes
Serves 2-4 people

Ingredients

• 2 Steaks of your choice (I prefer Ribeye)
• Small Red Potatoes (3-4 per person)
• Chicago Steak Seasoning 
• 1-2 Tablespoons Olive oil for Potatoes
• Garlic Powder
• Salt & Pepper
• 2 Tablespoons Butter
• 2-4 cups Fresh Baby Arugula (1 per person)
• ½ Cup Olive Oil for Salad
• 1 Lemon Zested and Juiced
• 1- 2 cloves Garlic, minced
• 1 teaspoon Dijon Mustard
• Parmesan Cheese, grated (Optional)

Preparation

1. Preheat grill. Wash & dry potatoes. Place potatoes on foil and drizzle 1-2 tablespoons olive oil depending on number of people. Season with salt, pepper & garlic powder. Fold and seal foil to make a pouch. Cut a vent in the top. Let potatoes cook on grill for 15-20 minutes until fork tender. 
2. Season steaks with Chicago seasoning and let rest 10-15 minutes at room temperature before putting on preheated grill.
3. Remove potato foil pack to baking sheet. 
4. Put steaks on the grill, turning once. Cook to desired doneness. Thermometer should read 135℉ for Rare, 140℉ for Med-Rare, 155℉ medium and 165℉ for Well Done. 
5. Open foil and using bottom of drinking glass, gently smash potatoes. Top with a pat of butter and once steaks are removed from grill to rest. Put potatoes back on grill, leaving foil open in order to allow butter to melt and potatoes to crisp a bit.
6. Make vinaigrette by whisking olive oil, lemon juice, zest, Dijon, and garlic. Season with salt & pepper. Toss with arugula and add a bit of grated parmesan cheese.
7. Serve and Enjoy!