Does it get any better than a grilled steak with potatoes?  I think not! Steak and potatoes has always been one of my favorite dinners.  Grilled steak has such a smoky and hearty flavor and the crispy potatoes are the perfect sidekick.  I kept things very simple with this steak; I just seasoned it with a pinch of sea salt and black pepper before searing it on the grill.  I used my indoor grill (one of the many difficulties of living in Maine in the winter!) but it produces such a nice rich flavor.  I kept the steak simple to really allow the garlic cream sauce to shine.  It’s dairy free but so delicious.  This dinner is a little hearty, a little creamy and a little crispy.  You can definitely customize this to your liking: cook the steak more or less time, switch up the sauce, or add your favorite side dishes.  It doesn’t get any more delicious than this!

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Lunch, Dinner
Servings: 4


4 NY strip steaks (I love Porter Road)
1/4 tsp ground pepper
1/4 tsp sea salt

1 cup chicken broth
1/2 cup full fat coconut milk
2 TBL nutritional yeast
1 TBL tapioca flour
1 TBL ground mustard
1 tsp garlic powder

7-8 red potatoes, quartered
2 TBL garlic ghee
Pinch sea salt
Pinch pepper


Preheat oven to 400 degrees.  Toss potatoes with ghee, sea salt and pepper.  Arrange on a parchment lined baking sheet.  Bake for 40 minutes, flipping halfway.

Preheat indoor grill (or outdoor grill) to 400 degrees.  Rub steaks with sea salt and pepper.  Sear for 5-6 minutes.  Flip and sear for 5-6 more minutes.

To make the sauce, add the ingredients to a small skillet and bring to a light boil.  Reduce heat to low and cook for 5 minutes.

Top steaks with cream sauce and serve with potatoes.

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