Grilled Steak with Asparagus and Baby Potatoes
Some dinners feel like a special occasion without requiring hours in the kitchen, and Grilled Steak with Asparagus and Baby Potatoes is one of those meals for me. I first made this recipe after a close friend shared her favorite way to grill steak with a simple garlic-herb seasoning instead of an elaborate marinade. It was so flavorful that I knew it would become a regular part of our weekend dinners.
Last weekend, I fired up the grill and made this for my family, and the evening turned into one of those meals we all talked about long after the plates were empty. The steak came off the grill perfectly juicy with a beautiful char, the asparagus was tender with just a little crunch, and the roasted baby potatoes were crispy on the outside and fluffy inside. Everyone agreed it tasted like something you’d order at a nice restaurant, yet it was surprisingly easy to make at home.
Whenever I’m celebrating a birthday, enjoying a sunny weekend, or simply craving a comforting homemade dinner, this recipe is always a favorite. I love that everything cooks with simple ingredients while letting the natural flavors shine. It’s hearty, satisfying, and elegant enough for guests but easy enough for a weeknight treat.
If you’re looking for a complete meal that’s packed with flavor and perfect for grilling season, this Grilled Steak with Asparagus and Baby Potatoes is sure to impress.
Why You’ll Love This Recipe
Juicy, tender grilled steak with simple seasonings
Crispy roasted baby potatoes and fresh asparagus
Perfect for family dinners or special occasions
Ready in under an hour
Naturally high in protein
Ingredients
For the Steak
2 ribeye, sirloin, or New York strip steaks (about 10–12 oz each)
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon butter (optional, for serving)
For the Baby Potatoes
1½ pounds baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried oregano
Salt and black pepper, to taste
For the Asparagus
1 bunch asparagus, trimmed
1 tablespoon olive oil
Salt and black pepper
1 tablespoon grated Parmesan (optional)
Lemon wedges, for serving
Instructions
Step 1: Roast the Potatoes
Preheat the oven to 425°F (220°C).
Toss the baby potatoes with olive oil, garlic powder, paprika, oregano, salt, and pepper.
Spread them on a baking sheet and roast for 30–35 minutes, turning halfway through, until golden and tender.
Step 2: Prepare the Steak
Pat the steaks dry with paper towels.
Rub both sides with olive oil, garlic, rosemary, thyme, salt, and pepper.
Let the steaks rest at room temperature for 20–30 minutes before grilling.
Step 3: Grill the Steak
Preheat the grill to medium-high heat.
Grill the steaks for:
4–5 minutes per side for medium-rare
5–6 minutes per side for medium
Adjust the cooking time based on the thickness of the steaks and your preferred doneness.
Transfer the steaks to a plate and let them rest for 5–10 minutes before slicing.
Step 4: Cook the Asparagus
While the steaks rest, toss the asparagus with olive oil, salt, and pepper.
Grill for 4–6 minutes, turning occasionally, until crisp-tender.
Sprinkle with Parmesan if desired.
Step 5: Serve
Arrange the grilled steak, roasted baby potatoes, and asparagus on serving plates.
Top each steak with a small pat of butter if desired and serve with fresh lemon wedges.
Tips
Let the steak rest before grilling and after cooking for the juiciest results.
Use a meat thermometer for accuracy:
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Dry the steak well before seasoning to achieve a better crust.
Avoid overcooking the asparagus so it stays bright and crisp.
Finish with flaky sea salt just before serving for extra flavor.
Variations
Use filet mignon or flank steak instead of ribeye.
Add grilled mushrooms or onions alongside the asparagus.
Toss the potatoes with fresh rosemary after roasting.
Finish the steak with garlic-herb butter.
Add a drizzle of chimichurri for a fresh, vibrant finish.
Storage
Store leftovers in separate airtight containers in the refrigerator for up to 3 days.
Reheat the potatoes in the oven or air fryer, and warm the steak gently in a skillet over low heat to avoid overcooking.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Servings
4 servings
Nutrition (Approximate Per Serving)
Calories: 610
Protein: 38g
Carbohydrates: 24g
Fat: 39g
Fiber: 4g
Sugar: 3g
Sodium: 480mg
Frequently Asked Questions
What cut of steak works best for grilling?
Ribeye, New York strip, sirloin, and filet mignon are all excellent choices. Pick the cut that best fits your preferred balance of tenderness and richness.
Can I cook the steak indoors?
Yes. A cast-iron skillet or grill pan works wonderfully. Sear the steak over high heat, then finish it in the oven if needed.
How do I know when my steak is done?
Using an instant-read thermometer is the most reliable method. For medium-rare, aim for 130–135°F (54–57°C) before resting. The temperature will rise a few degrees as it rests.
Can I prepare the potatoes ahead of time?
Yes. Roast the potatoes earlier in the day and reheat them in a 400°F (200°C) oven or air fryer until crisp before serving.
What sauces pair well with grilled steak?
Garlic-herb butter, chimichurri, peppercorn sauce, mushroom sauce, or a simple red wine reduction all complement grilled steak beautifully.
Can I substitute another vegetable for asparagus?
Absolutely! Green beans, Brussels sprouts, broccoli, zucchini, or grilled bell peppers all make delicious alternatives.
