Grilled Steak and Potato Wedges Recipe | Better Than Marinade
This grilled take on the French bistro classic is an easy but impressive barbeque menu when entertaining.
Ingredients
- 2 boneless rib-eye steaks, about 1-inch thick (each 10 to 12 oz)
- 1 cup
- 3 large russet potatoes
- 2 tbsp olive oil
- ½ cup butter, salted
- 2 tbsp finely chopped fresh chives
- 2 tbsp finely chopped fresh parsley
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp black pepper
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