Garlic Parm Potatoes and Grilled Flat Iron Steak

STEP 1: PAR-BOIL POTATOES 

Place whole baby potatoes in a pot and cover with cold water. Bring to a boil, then add salt. Simmer until slightly tender — just enough that a knife meets light resistance when inserted (about 8–10 minutes). 

**Tip:** Don’t overcook — the potatoes will finish cooking and crisp up in the skillet. Drain and let steam dry.

STEP 2: SEAR STEAK 

Immediately before grilling, pat the steak dry with a paper towel. Generously season both sides with salt and black pepper. Sear over high heat or grill to medium-rare (130–135°F), flipping once. Remove from grill and rest for 5–10 minutes, then slice thinly against the grain.

STEP 3: CRISP POTATOES 

While the steak rests, heat olive oil in a cast iron skillet over high heat. Cook the whole potatoes until golden and crisp on all sides, about 7–10 minutes, turning occasionally.

STEP 4: ADD BUTTER, GARLIC, AND ROSEMARY 

Add 2 TBSP unsalted butter and the minced garlic. Stir until melted and fragrant, about 1–2 minutes. Add chopped rosemary and toss to coat. Optionally, garnish with parsley.

STEP 5: FINISH WITH CHEESE AND STEAK 

Grate Parmigiano Reggiano over the hot potatoes. Add sliced steak on top.