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Living Layered - Michelle Erdner

Grilled Steak Board

This grilled steak board features perfectly grilled steak, potatoes, grilled vegetables, artisan bread and a variety of flavorful sauces.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 2-3 pounds flank, skirt, or sirloin steak
  • 2 tbs olive oil
  • 1 tsp garlic powder
  • 2 tsp kosher Salt
  • 1 tsp fresh Cracked pepper
Vegetables
  • 1 bunch asparagus (about 1 pound), trimmed
  • 2 medium zucchini, sliced into 1/2 rounds
  • 3 bell peppers (red, orange, and yellow), sliced
  • 1 pint cherry tomatoes
  • 3 tbs olive oil, divided
  • 1 1/2 tsp kosher salt, divided
  • 3/4 tsp black pepper, divided
Roasted Potatoes
  • 1 1/2 pounds baby potatoes, halved
  • 2 tbs olive oil
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
Bread & Crostini
  • 1 baguette, sliced into 1/2 inch rounds
  • 1 loaf crusty artisan bread, sliced
  • 2 tbs olive oil for brushing crostini
Chimichurri Sauce
  • 1 cup fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 2 tbs red wine vinegar
  • 1/2 cup olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp red pepper flakes
Horseradish Cream Sauce
  • 1/2 cup sour cream
  • 2 tbs prepared horseradish
  • 1 tsp lemon juice
  • pinch of salt
Boursin Spread
  • 1 package Boursin Garlic & Fine Herbs Cheese (5.2 oz)
Balsamic Glaze
  • 1/2 cup balsamic vinegar
  • 1 tbs honey
Garnishes
  • 2 cups fresh arugula
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil leaves
  • 1 lemon, cut into wedges

Equipment

  • Gas Grill
  • Grill Tongs
  • Meat Thermometer
  • Sharp Chef's Knife
  • Large Cutting Board
  • Mixing Bowls
  • baking sheet
  • Small Serving Bowls of Sauces

Method
 

Instructions for Steak
  1. Step 1: Bring the Steak to Room Temperature
    Remove the steak from the refrigerator about 30 minutes before grilling. This helps it cook more evenly.
  2. Step 2: Season the Steak
    Pat the steak dry with paper towels. Brush with olive oil and season both sides with salt, pepper, and garlic powder.
  3. Step 3: Preheat the Grill
    Preheat your gas grill to 450-500 degrees F (medium-high heat)
    Clean and oil the grill grates to prevent sticking.
  4. Step 4: Grill the Steak
    Place the steak directly over the heat. Cook for:
    Medium Rare - 4-5 minutes on the first side, flip, 4-5 minutes on the second side.
    Medium - 5-6 minutes on the first side, flip, 5-6 minutes on the second side
    Avoid moving the steak while it cooks so you get beautiful grill marks.
  5. Step 5: Rest the Steak
    Transfer the steak to a cutting board and loosely tent with foil. Allow it to rest for 10 minutes before slicing. This keeps the juices inside the meat instead of running onto the cutting board.
  6. Step 6: Slice Against the Grain
    Locate the direction of the muscle fibers (the grain). Using a sharp knife, slice across the grain into thin strips about 1/4 inch thick. This shortens the muscle fibers and makes every bite more tender.
Instructions for Vegetables
  1. Step 1: Preheat Grill to medium-high heat - 450 degrees F.
  2. Step 2: In a bowl add olive oil, salt, pepper, asparagus and zucchini. toss to combine.
  3. Step 3: Cook for 3-4 minutes per side until tender and lightly charred. Remove and set aside.
  4. Step 4: In a bowl add olive oil, salt, pepper, bell peppers, and tomatoes and toss to combine. Then add the veggies to a grill basket and place on the grill and cook for 3-5 minutes. Remove when peppers are softened and slightly charred and before the tomatoes burst. Set aside.
Instructions for Roasted Baby Potatoes
  1. Step 1: Preheat the oven to 425 degrees F.
  2. Step 2: Toss potatoes with olive oil, garlic powder, salt and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halway through. Remove when golden brown and crispy.
Instructions for Chimichurri Sauce
  1. Step 1: Combine parsley, garlic, vinegar, salt, and pepper flakes in a bowl.
    Step 2: Stir in olive oil.
    Step3: Let it sit for 15-20 minutes before serving.
    Step4: Spoon over steak or serve alongside the board.
Instructions for Horseradish Cream Sauce
  1. Step 1: Stir all ingredients together in a small bowl.
    Step 2: Refrigerate until ready to serve along side sliced steak.
Instructions for Boursin Cheese Spread
  1. Step 1: Allow cheese to sit at room temperature for 20 minutes.
    Step 2: Transfer to a serving bowl and serve alongside the board.
Instructions for Balsamic Glaze
  1. Step 1: Add Balsamic vinegar and honey to a small saucepan. Whisk together until combined.
    Step 2: Bring to a gentle simmer over medium heat. Reduce heat slightly and simmer for 10-15 minutes stirring occasionally. Continue cooking until the mixture reduces by about half and coats the back of a spoon.
    Step 3: Remove from heat and allow to cool. The glaze will thicken further as it cools. Transfer to a small serving bowl or drizzle bottle and serve alongside the board.
Board Assembly
  1. Arrange on a large board in the order:
    1. Sliced Steak in the center
    2. Roasted potatoes on one side
    3. Grilled asparagus
    4. Grilled zucchini
    5. Grilled peppers and tomatos
    6. Crostini and artisan bread around the edges
    7. Small bowls of chimichurri, horseradish cream, Boursin, and balsamic glaze.
    8. Finish with arugula, basil, parsley, and lemon wedges

Notes

Grilling Temperatures:
125-130 degrees F = Rare
140-145 degrees F = Medium Rare
140-145 degrees F = Medium
150 degrees F + = Medium Well