Grilled Steak with Salsa Verde and Roasted Potatoes

Season and tempter the Boneless Ribeye Steak (1.5 lb) with Kosher Salt (to taste) and Finely Ground Black Pepper (to taste) least 1 hour before you plan to cook it. Cover loosely with plastic wrap and let stand at room temperature.

Make salsa verde: In a mixing bowl, combine Italian Flat-Leaf Parsley (4 Tbsp) Scallions (4 Tbsp) Fresh Mint (2 Tbsp) Capers (2 Tbsp) Garlic (2 cloves) and Red Fresno Chili Pepper (1) Add Red Wine Vinegar (4 Tbsp) Extra-Virgin Olive Oil (1/2 cup) Crushed Red Pepper Flakes (as needed) and Kosher Salt (as needed) Taste for seasoning.

Cook Mixed Baby Potatoes (3 cups) Turn oven on to 450℉ (235℃). Bring a medium pot of well-salted water to a boil. Add potatoes and cook until fork tender, 15-20 minutes. Drain and keep warm.

In a medium bowl, combine the potatoes, Garlic (4 cloves) Fresh Thyme (2 sprigs) Fresh Rosemary (2 sprigs) Extra-Virgin Olive Oil (2 Tbsp) Kosher Salt (to taste) Freshly Ground Black Pepper (to taste) and Unsalted Butter (2 Tbsp) and toss to coat completely.

Pour the mixture onto a baking sheet and use the bottom of a measuring cup to smash the potatoes. Roast until golden brown and crispy, about 15 minutes.

Grill steak: Heat a large cast-iron skillet over high heat. Alternatively, you can heat your grill to high-heat.

When the pan is hot, add Avocado Oil (2 Tbsp) and add your seasoned steak and let it brown well on all sides (including the sides of the steak) so that the steak develops a crust and comes away cleanly from the pan.

Once browned on all sides, reduce heat to medium-low, add Unsalted Butter (4 Tbsp) Garlic (4 cloves) Fresh Rosemary (2 sprigs) and Fresh Thyme (2 sprigs) sprigs.

Once the butter melts, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach desired doneness, keeping in mind that the temperature will continue to rise about 5 degrees after you remove from heat.

Remove steak sprinkle with Sea Salt Flakes (to taste) and rest.

Grill Romaine Lettuce (2 heads) Heat a large cast-iron skillet over high heat. Alternatively, you can heat your grill to high-heat.

Brush lettuce liberally with Extra-Virgin Olive Oil (3 Tbsp) cut side and back side. Then sprinkle each halve with salt.

Grill for 3 minutes, cut side down. Flip and grill for 2 more minutes. Remove from the grill. Sprinkle more Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) for each half.

Assemble: On a cutting board, slice steak into ½-inch slices, then transfer to plates. Add potatoes, grilled romaine drizzle everything with salsa verde. Sprinkle Grated Parmesan Cheese (1/2 cup) over the top.