Grilled Steak with Feta and Tomato Salsa and Crispy Smashed Potatoes

This has become one of my favorite summer meals. Its an effortless dinner just perfect for a casual evening with friends. You can mix up the feta and tomatoes well ahead of time, so the only work involved is simply grilling the steaks. And the potatoes, oh my goodness are they good. I’ve made them over and over again and love them more each time. They’re always tender on the inside and crispy, crunchy on the outside. I can’t get enough of those little guys.

The steak recipe is one that I’ve made many times over the years, but the potato recipe is new to me. I found the recipe in last month’s issue of Everyday Food and couldn’t wait to try it. It goes well with just about everything, but I love the way their crispy, saltiness compliments the creamy topping on the steak. A match made in heaven my dear friends. I love it. Everyone who’s eaten it at m house loves it. I think you’ll feel the same way.

Grilled Steak with Feta and Tomato Salsa

serves 4

4 steaks, preferably NY Strips or similar, 8 oz each

salt and pepper

1/2 teaspoon olive oil

1/2 cup feta cheese, crumbled

3/4 cup tomato, seeded and diced

1 teaspoon balsamic vinegar

Sprinkle steaks well with salt and pepper on each side. Place on preheated grill and cook about 4 minutes on each side, or to your preferred level of doneness. Remove from grill and let rest for 5 minutes.

Meanwhile, in a medium sized bowl, mix together remaining ingredients.

Place each steak on a serving plate. Spoon feta cheese mixture evenly over each steak and serve.

Crispy Smashed Potatoes

serves 4

1 pound small potatoes, about 2″ in diameter

olive oil

salt and pepper.

Wash potatoes well. Place in large pot and cover with water. Heat to boiling over high heat, then reduce to medium. Continue boiling for 10 minutes.

Meanwhile preheat oven to 400 degrees. Brush a baking sheet with olive oil and set aside.

Remove potatoes from heat and drain water. Lay a clean cloth dish towel on your countertop and spread out flat. Place potatoes on top in a single layer. Cover with another clean dish towel. Using the bottom of a heavy drinking glass or something similarly sized with a flat bottom, gently press down on each potato to flatten. Transfer potatoes to baking sheet. Brush each side of potatoes with olive oil and sprinkle with salt and pepper to taste. Bake for 20 minutes, or until potatoes are crunchy on the outside. Serve immediately.

Grilled Steak with Feta and Tomato Salsa and Crispy Smashed Potatoes

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