Grilled Steakhouse Dinner

Votes: 1

Time: 5 o'clock.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 712, total fat 46 G., saturated fats 17 G., proteins 39 G., carbohydrates 36 G., fiber 6 G., cholesterol 145 mg, sodium 1066 mg, sugar 4 G.

Enjoy the flavors of a classic steakhouse dinner at home with this clever and versatile recipe. A perfect grill-ready London broiler, marinated in a garlicky Worcestershire sauce, is elevated. The entire meal is grilled, including the foil-baked potatoes and sautéed spinach. Top both the vegetables and the meat with a pat of herb butter. This is a dinner the whole family will love.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 cloves garlic, peeled
1 London broiler steak weighing 900 g (4-5 cm thick)
0.5 cups extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup chopped fresh basil
0.5 tsp red pepper flakes
1/4 cup + 1 tsp Worcestershire sauce
8 tablespoons unsalted butter, room temperature
1 shallot, finely chopped
0.5 cup chopped fresh parsley
2 tbsp chopped fresh chives
900 g red potatoes, cut into 4 pieces or into 2.5 cm pieces.
450 g small spinach

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, red potatoes, spinach, wine vinegar, basil

Cooking the dish according to the recipe:

Chop 2 cloves of garlic and place in a large zip-lock bag. Add the steak, oil, vinegar, basil, red pepper flakes, 1/4 cup Worcestershire sauce, and 1/2 teaspoon each of salt and black pepper. Seal the bag and turn it over several times to coat the meat. Refrigerate, turning the bag occasionally, for at least 4 hours or overnight.
When ready to cook, preheat grill to high heat.

Mince 1 clove of garlic and place in a medium bowl. Add 6 tablespoons butter, the remaining 1 teaspoon Worcestershire sauce, half the shallots, and 3/4 teaspoon salt and toss to combine. Stir in the parsley and chives and set aside.
Place two 18-inch (45-cm) pieces of foil in a stack on a work surface. Place the potatoes in the center, add 1 tablespoon of butter, and sprinkle with 1 teaspoon of salt. Fold the edges of the foil up, cover the potatoes, and seal tightly. Place the potatoes on the grill grate, cover, and cook for 10 minutes.
After 10 minutes, remove the steak from the marinade, let any excess drip off, and place it on the grill next to the potatoes; leave the other half of the grill empty for the spinach. Grill the steak, turning every 4-5 minutes, until an instant-read thermometer inserted into the thickest part of the steak registers 135°F (57°C), 16-20 minutes for medium-rare.
Transfer the steak to a cutting board and let it rest for 10 minutes before slicing thinly. Bake the potatoes until tender, about 25 minutes total. They should be done at the same time as the steak.
Meanwhile, place a large cast-iron skillet on the empty side of the grill. Chop the remaining 3 garlic cloves and add them to the skillet with the remaining shallots and 1 tablespoon butter. Heat until the butter melts and the shallots and garlic are softened, about 3 minutes. Add the spinach and cook, stirring with tongs, until wilted and most of the liquid has evaporated, about 8 minutes.
Move the spinach to one side of the pan. Being careful not to burn yourself with steam, open the potato package and pour it onto the other side of the pan. Remove the pan from the grill. Before serving, drizzle the steak and potatoes with the herb butter.

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