Grilled Steak

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Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 918kcal

Ingredients

Deviled Eggs

  • 2 Eggs
  • 1/4 tsp Dijon mustard
  • 1 TBSP Mayonnaise
  • 1/4 tsp Paprika
  • 1/2 tsp Capers

Seasoning

  • Salt
  • Black pepper

Steak

  • 8 oz New York strip steak
  • 1/2 TBSP Steak seasoning your preferred steak seasoning rub
  • 2 tsp Extra-virgin olive oil
  • 2 slices Crusty bread
  • 4 tsp Butter

Asparagus

  • 1/4 bunch Asparagus about 1 inch off the bottom trimmed
  • 1 TBSP Extra-virgin olive oil

Corn

  • 1 TBSP Butter
  • 1/2 cup Corn

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Place eggs in a saucepan and cover completely with water. Bring to a boil over high heat. Once the water has reached a boil, set a timer for 8 minutes, then drain the water. Run the eggs under cold water until they cool down.
  • Peel eggs: Once cooled, tap the eggs all over with the back of a spoon to gently crack the shells, then carefully peel the shells from the eggs.
  • Slice each egg in half, lengthwise. Gently remove the yolks and place them in a mixing bowl.
  • Make egg mixture: Whisk the egg yolks with mustard and mayonnaise. Season with salt and pepper to taste. Add more mayonnaise or mustard if necessary to reach the desired flavor and creamy consistency. Spoon the egg yolk mixture into the egg white halves. Sprinkle with paprika and top with capers. Reserve in the fridge until you are ready to serve.
  • Season the steaks generously on both sides with steak seasoning and rub with oil.
  • Preheat a grill or grill pan on medium heat.
  • Cook the steaks on both sides until they reach your desired temperature using a thermometer (see below). Once done, set aside to rest.
  • Toss the asparagus with oil, salt, and pepper. Grill on all sides until tender and nicely charred.
  • While the steak is resting, make the corn: Melt the butter in a non-stick pan over medium heat. Add corn, and season with salt and pepper. Cook, stirring frequently until tender and heated through (about 3-5 minutes).
  • Toast the bread, then spread them with butter.
  • Serve the steak with deviled eggs, asparagus, corn, bread, and sparkling water.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)

Nutrition

Calories: 918kcal | Carbohydrates: 92g | Protein: 41g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 867mg | Potassium: 1306mg | Fiber: 4g | Sugar: 44g | Vitamin A: 1543IU | Vitamin C: 30mg | Calcium: 143mg | Iron: 7mg

Grilled Steak

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings 2
Calories 918 kcal

Ingredients
 
 

Deviled Eggs

  • 2 Eggs
  • 1/4 tsp Dijon mustard
  • 1 TBSP Mayonnaise
  • 1/4 tsp Paprika
  • 1/2 tsp Capers

Seasoning

  • Salt
  • Black pepper

Steak

  • 8 oz New York strip steak
  • 1/2 TBSP Steak seasoning your preferred steak seasoning rub
  • 2 tsp Extra-virgin olive oil
  • 2 slices Crusty bread
  • 4 tsp Butter

Asparagus

  • 1/4 bunch Asparagus about 1 inch off the bottom trimmed
  • 1 TBSP Extra-virgin olive oil

Corn

  • 1 TBSP Butter
  • 1/2 cup Corn

Sparkling Water

  • 24 oz Sparkling water cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Place eggs in a saucepan and cover completely with water. Bring to a boil over high heat. Once the water has reached a boil, set a timer for 8 minutes, then drain the water. Run the eggs under cold water until they cool down.
  • Peel eggs: Once cooled, tap the eggs all over with the back of a spoon to gently crack the shells, then carefully peel the shells from the eggs.
  • Slice each egg in half, lengthwise. Gently remove the yolks and place them in a mixing bowl.
  • Make egg mixture: Whisk the egg yolks with mustard and mayonnaise. Season with salt and pepper to taste. Add more mayonnaise or mustard if necessary to reach the desired flavor and creamy consistency. Spoon the egg yolk mixture into the egg white halves. Sprinkle with paprika and top with capers. Reserve in the fridge until you are ready to serve.
  • Season the steaks generously on both sides with steak seasoning and rub with oil.
  • Preheat a grill or grill pan on medium heat.
  • Cook the steaks on both sides until they reach your desired temperature using a thermometer (see below). Once done, set aside to rest.
  • Toss the asparagus with oil, salt, and pepper. Grill on all sides until tender and nicely charred.
  • While the steak is resting, make the corn: Melt the butter in a non-stick pan over medium heat. Add corn, and season with salt and pepper. Cook, stirring frequently until tender and heated through (about 3-5 minutes).
  • Toast the bread, then spread them with butter.
  • Serve the steak with deviled eggs, asparagus, corn, bread, and sparkling water.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)

Nutrition

Calories: 918kcalCarbohydrates: 92gProtein: 41gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 154mgSodium: 867mgPotassium: 1306mgFiber: 4gSugar: 44gVitamin A: 1543IUVitamin C: 30mgCalcium: 143mgIron: 7mg
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