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Preheat your oven to 400°F (200°C).
Toss the potato wedges in olive oil, garlic powder, dried rosemary, salt, and pepper.
Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
2. Grill the Steaks:
Preheat your grill to medium-high heat. Brush the steaks with olive oil and season generously with salt and freshly cracked black pepper.
Grill the steaks for about 4-5 minutes per side for medium-rare (adjust time for your preferred doneness).
Let the steaks rest for a few minutes after grilling.
3. Make the Sauce:
In a small saucepan, heat the red wine (or beef broth) over medium heat and bring it to a simmer. Allow it to reduce by half.
Stir in the butter and minced shallot. Cook for 2-3 minutes until the shallot softens and the sauce thickens slightly.
Season with salt and pepper to taste.
4. Prepare the Arugula Salad:
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