Grilled Steak with Herb Crust and Vegetable Sauce

Step 1

Pat the 1 lb steak dry and season both sides with salt and pepper. In a small bowl, mix the 2 tbsp chopped herbs, 2 minced garlic cloves, and 1 tbsp olive oil into a paste.

Step 2

Rub the herb paste all over the steak. Heat 1 tbsp olive oil in a cast-iron skillet over high heat until shimmering, about 2 minutes.

Step 3

Sear the steak for 3-4 minutes per side for medium-rare, until a brown crust forms and the internal temperature reaches 130°F. Transfer to a plate and let rest for 5 minutes.

Step 4

While the steak rests, blend the roasted red pepper with 1 tbsp olive oil and a pinch of salt until smooth, about 30 seconds. Set aside.

Step 5

Boil the 8 oz baby potatoes in salted water until fork-tender, about 10 minutes. Drain, then slice the steak against the grain and serve with the potatoes and red pepper sauce.