Grilled Steak with Roasted Potatoes and Compound Butter

Step 1

Preheat oven to 425°F. Toss the 1.5 lb baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast until golden and tender, about 25 minutes.

Step 2

Meanwhile, make the compound butter: mix 4 tbsp softened butter, 2 tbsp chopped chives, 1 minced garlic clove, and a pinch of salt in a small bowl. Set aside.

Step 3

Pat the 2 lb steak dry and season generously with remaining 1/2 tsp salt and 1/4 tsp pepper. Let sit at room temperature for 20 minutes.

Step 4

Heat a grill or grill pan over high heat. Brush the steak with 1 tbsp olive oil. Grill for 4-5 minutes per side for medium-rare, or until internal temperature reaches 130°F.

Step 5

Transfer steak to a cutting board, top with half the compound butter, and let rest for 5 minutes. The butter will melt over the steak.

Step 6

Slice the steak against the grain and serve with roasted potatoes. Top with remaining compound butter and extra chives if desired.