Garlic Herb Steak Plate with Crispy Roasted Potatoes & Cucumber Avocado Salad

This plate hits all the right notes: juicy, flavorful steak bursting with garlic and fresh herbs, golden-crisp baby potatoes that soak up the pan juices, and a cool, crunchy salad with creamy avocado, juicy tomatoes, and zesty lemon. It’s high-protein, nutrient-packed, and comes together in under an hour—pure comfort with a fresh twist.

Servings: 3–4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: About 45 minutes
Approximate Nutrition per Serving: ~650–700 kcal, ~45–50g protein (varies by steak cut and portions)

Ingredients

For the garlic herb steak:

• 1 lb (450g) sirloin or ribeye steak (1–1.5 inches thick for best results)
• 1 tablespoon olive oil
• 3–4 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves, chopped (or ½ tsp dried)
• ½ teaspoon red pepper flakes (optional, for subtle heat)
• Salt and freshly cracked black pepper (generous amounts)

For the roasted baby potatoes:

• 1 lb (450g) baby potatoes (halved or quartered if large)
• 1 tablespoon olive oil
• ½ teaspoon dried parsley (or fresh)
• Salt and black pepper (to taste)

For the fresh cucumber avocado salad:

• 1 large ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, thinly sliced or diced
• 2 cups chopped romaine lettuce or mixed greens
• 1–2 tablespoons fresh lemon juice (from ½–1 lemon)
• 1 tablespoon extra-virgin olive oil (for drizzling)
• Salt and black pepper (to taste)
• Optional: A handful of fresh dill or mint for extra brightness

For serving:

• Lemon wedges
• Extra fresh parsley or thyme

Step-by-Step Instructions

1. Roast the potatoes
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
   Toss baby potatoes with olive oil, dried parsley, salt, and pepper until evenly coated. Spread in a single layer.
   Roast 25–30 minutes, flipping halfway, until golden-crisp on the outside and fluffy inside. (For extra crunch, broil 1–2 minutes at the end.)
2. Prep and season the steak
   Pat the steak dry with paper towels. In a small bowl, mix olive oil, minced garlic, chopped parsley, thyme, red pepper flakes (if using), salt, and plenty of black pepper.
   Rub this mixture generously over both sides of the steak. Let it sit at room temperature 15 minutes—this allows the flavors to penetrate and ensures even cooking.
3. Sear the steak
   Heat a cast-iron skillet or heavy pan over high heat until smoking hot. Add a drizzle of oil if needed.
   Place the steak in the pan and sear 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C—adjust for preference). In the last minute, tilt the pan and spoon the garlic-herb bits and pan juices over the steak for extra flavor.
   Remove to a cutting board, tent loosely with foil, and rest 5 minutes—this keeps it juicy.
4. Assemble the cucumber avocado salad
   In a medium bowl, gently toss diced avocado, halved cherry tomatoes, sliced cucumber, and greens with lemon juice, olive oil, salt, and pepper. Be careful not to mash the avocado—keep it chunky for texture. Taste and adjust lemon/salt as needed.
5. Slice & plate
   Slice the rested steak thinly against the grain.
   Divide roasted potatoes and salad onto plates. Arrange steak slices on top, then spoon any pan juices over the steak for extra richness. Garnish with extra fresh herbs and a lemon wedge on the side.

Pro Tips for Success

• Steak doneness — Use a meat thermometer: Rare 125°F, Medium 140°F, Well 160°F. Resting is non-negotiable for juiciness.
• Potato crispiness — Don’t overcrowd the baking sheet; space them out for even browning.
• Avocado timing — Add avocado last to prevent browning; a squeeze of lemon helps too.
• Make-ahead — Roast potatoes earlier and reheat; prep salad components (except avocado) ahead.

Delicious Variations

• Herb boost — Add rosemary or oregano to the steak rub.
• Spicy twist — Increase red pepper flakes or add chili oil to the potatoes.
• Veggie add-ins — Toss bell peppers or zucchini with the potatoes.
• Lighter side — Swap romaine for arugula or add feta crumbles to the salad.

This garlic herb steak plate with roasted potatoes and fresh cucumber avocado salad is juicy, flavorful, and perfectly balanced—restaurant vibes at home with high protein and feel-good ingredients. It’s a total winner! Try it and share your favorite doneness level or side tweak in the comments. 🥩🥑🥔