Blackstone Steak and Potatoes (Print-Friendly Format)
Sear steak and potatoes on the Blackstone, then toss with garlic butter for a flavorful, satisfying dinner.
# Required Ingredients:
→ Main
01 -
900 grams steak, diced into 2.5 cm pieces
02 -
4 tablespoons unsalted butter
03 -
1 tablespoon garlic powder
04 -
450 grams new potatoes, diced into bite-sized pieces
05 -
2 tablespoons high smoke point oil (e.g. vegetable, canola, coconut, or avocado oil)
06 -
1 teaspoon salt
07 -
1 teaspoon black pepper
08 -
120 millilitres water
# How to Make It:
01 -
Preheat the Blackstone grill over high heat to approximately 205°C.
02 -
Place diced potatoes in one bowl and diced steak in a separate bowl. Pour 2.5 ml oil into each bowl. Add half of the garlic powder, salt, and black pepper to each bowl and toss separately to evenly coat.
03 -
Spread the remaining oil directly onto the hot grill and use a spatula to evenly distribute.
04 -
Arrange the potatoes on the grill in a single layer. Drizzle some water over the potatoes and cover with a dome or grill lid. Cook for 4–5 minutes, then toss the potatoes, add more water, cover, and cook for an additional 4–5 minutes. Repeat until potatoes are fork-tender.
05 -
Add the diced steak to the grill. Sear undisturbed for 2–3 minutes to achieve browning, then toss and cook for another 2–3 minutes or until desired doneness.
06 -
Remove the lid from the potatoes. Add butter between the steak and potatoes on the grill. Allow it to melt slightly, then toss steak and potatoes together to coat in the butter.
07 -
Remove steak and potatoes from grill and serve immediately while hot.
# Additional Information:
01 -
Store leftovers in an airtight container in the refrigerator for up to 5 days.
02 -
Any oil with a high smoke point, such as canola, avocado, or coconut oil, is suitable for grilling.