There are few things better than having a nice steak on the grill. This recipe, from Williams-Sonoma gives you a chance to make a basic steak and potatoes meal with some nice seasoning and not a lot of effort on your part. There are only 8 ingredients in the whole recipe and it doesn’t take much longer than 30 minutes to make the whole meal.

Tuscan-Style Steak with Crispy Potatoes

1 1/2 pounds baby waxy-skinned potatoes, such as Yukon Gold, scrubbed but skins left on, halved

4 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

2 teaspoons red wine vinegar

1 teaspoon fresh lemon juice

1 teaspoon minced fresh hot chile or a generous pinch of dried red pepper flakes

3 small fresh rosemary sprigs

2 bone-in Porterhouse steaks, about 1 pound each

Put the potatoes in a large saucepan and add water to cover the potatoes by 1 inch. Bring the water to a boil over high heat, then reduce the heat to medium-high and cook until the potatoes are almost tender, about 10 minutes. Drain and set aside.

In a large fry pan over medium heat, warm 2 tablespoons of the olive oil. When the oil is shimmering, add the potatoes and toss gently to coat them with the oil. Cook the potatoes without turning until they are nicely browned on the bottom, about 5 minutes. Sprinkle with 1/2 teaspoon of salt and pepper to taste, turn and cook, again without turning, until the potatoes are browned on the second side, 5 minutes longer.  Stir and cook for a few more minutes to finish browning the potatoes and crisping the edges.

Meanwhile, prepare a fire in a charcoal grill or preheat a gas grill to high. In a bowl, whisk together 2 tablespoons of olive oil, the red wine vinegar, lemon juice and chile. If you are using charcoal, spread the hot coals across one half of the bottom of the grill and leave the other half clear to create a cool zone.

Tie the rosemary sprigs together at one end, using kitchen string, to make a brush. Using the rosemary, brush the marinade all over the steaks on both sides. Sprinkle both sides of the steaks with salt. Arrange the steaks on the grill directly over the heat and sear for 2 minutes. Turn the steaks and sear for 2 minutes on the second side. If you are using charcoal, move the steaks to the indirect heat. If you are using gas, reduce the heat to medium and grill for about 8 minutes longer for medium-rare, turning once or twice and brushing again with the marinade as they cook. Transfer the steaks to a cutting board, tent with aluminum foil and let rest for 5 minutes. Divide each steak into two pieces and arrange on dinner plates with potatoes around the steak and serve.

Just a couple of things about this recipe. I did make a couple of substitutions and I think they both worked out well. I did use strip steaks instead of Porterhouse since there is a big price difference between the two. I also used a bundle of basil leaves instead of the rosemary since Michelle and Sean do not really eat rosemary. I liked the flavor that came from the fresh basil anyway. I also made a quick tomato salad to go along with the meal. Finally, I added some mushrooms and shallots to a small pan and sautéed them with a little bit of the leftover marinade to use to top the steak and it turned out great. It was a very quick meal that you can do any night of the week.

That’s all I have for today. We are going away to Saranac Lake for a few days so I won’t be back on until Sunday, so check back then for some new recipes. I am bringing some of the homemade bagels and some baked sausage and peppers with me for the weekend for everyone to have. Until next time, enjoy the rest of your day and enjoy your meal!