Ultimate Steak Board

Welcome to the ultimate steak platter! Taking steak night to a whole new level, this batch of recipes will have your mouth watering with its combination of perfectly grilled steaks, crispy fried potatoes, flavorful gremolata, and fresh tortillas. Add in some cheese, fresh tomatoes, and charcuterie, and as a complete dish it has something for everyone - the perfect balance of savory and spicy, crunchy and soft, and everything in between.

Whether you're looking to add a little luxury to your home menu, or just looking for something delicious to make for your family, this steak platter is sure to be a hit. So, fire up the grill (or stovetop griddle!) and preheat the oven, because it's time to get cooking!

In this post, you'll find all the details you need to prepare the perfect steak platter, from selecting the right steaks to preparing the gremolata. So, keep reading to learn how to make this delectable platter from start to finish.

Ingredient Checklist - The Fried Potatoes

• Russet Potatoes - We're using Russet potatoes, as these are generally considered the best potatoes for frying due to their high starch content, which helps the potatoes become crispy on the outside while remaining fluffy and creamy on the inside. Yukon Gold potatoes are also a good choice for frying. They should be cut into wedges, leaving the skin on for extra crunch and texture.
• Black Pepper - Pre-ground is fine. Use freshly ground or mortal and pestle ground for added aromatics and a richer flavor.
• Salt - Basic table salt is all you need, though sea salt will bring an added depth of flavor.
• Garlic Powder - This will give the potatoes a nice garlic flavor. As it coats the potatoes, it spreads the garlic flavor more evenly than using fresh would.
• Paprika - This will add a nice smoky flavor to the potatoes, and just a hint of heat.
• Canola Oil - A flavor neutral cooking oil, that will help the potatoes get a nice golden-brown color while they cook.
• Corn Meal - To help the potatoes crisp through baking.

Ingredients Checklist - The Gremolata

• Sun Dried Tomatoes: A core ingredient. They are intensely flavorful, with rich umami notes, and bring a delightful 'chew' to the recipe.
• Garlic: For pungent umami flavor and rich aromatics.
• Scallions: These bring a crisp onion-y flavor and bright green color.
• Italian Parsley: For a fresh and vibrant flavor, and a dash of color. Remember, only use flat-leaf (Italian) parsley unless a recipe explicitly says to use curly-leaf (French) parsley. Flat-leaf parsley, is much more aromatic and flavorful, as well as easier to clean due to its flat leaves. Curly-leaf parsley, also known as French parsley, is has bright green, tightly curled leaves, making it much more eye-appealing than flat-leaf. For this reason, it is often used as a garnish. Its flavor, however, is 'much' milder. However, it is preferred is a variety of delicate sauces and thin soups.
• Parmesan/Romano Cheese: I strongly suggest freshly grated cheese. I also suggest cheese that isn't overly sharp, as we're looking mostly for the 'savory' and 'umami salt' notes.
• Red Pepper Flakes: For added heat a dash of color.
• Black Pepper: Freshly ground makes a world of difference in this recipe. For the absolute best result, grind peppercorns in a mortar and pestle.
• Olive Oil: The olive oil is used to bind the ingredients together and bring out the flavors of the other ingredients.
• Lemon Juice: Fresh is definitely preferred in this case, as the gremolata is being consumed raw. Aside from adding a citrus-acidic flavor to the gremolata, it also works balance out the other flavors in the recipe.
• Salt: Sea salt would work wonders here, but plain table salt is all you really need.

Five Tips for Selecting Steaks - What to Look For

1. Color: Look for steaks that are rich in color, such as deep red or purple.
2. Texture: Choose steaks that are firm to the touch. Overly soft or spongy steak are sure signs of decay.
3. Marbling: Look for steaks that have a good amount of marbling, which is the white streaks of fat within the muscle.
4. Cut: Make sure to choose steaks that are cut properly, with even thickness and few fatty membranes.
5. Smell: Pick up the steak and smell it. Steaks should have a pleasant, slightly beefy smell. If it smells sour or off, do not buy it.

Pairings and Add-Ons for Today's Steak Platter

• Wine: A full-bodied, bold and tannic red wine such as Cabernet Sauvignon, Malbec, or Merlot pairs best with grilled steak.
• Grilled Mushrooms: Steak and mushrooms is a favorite pairing. Consider something like my grilled stuffed mushrooms to really heighten the overall flavor profile of the board.
• Garlic Bread: Crisp and buttery garlic bread would be a delicious add-on for today's platter.
• Caesar Salad: A classic Caesar salad with croutons and Parmesan cheese would be a delightful side.
• Grilled Avocado: With a dash of lemon, some red pepper, and salt, grilled avocados would be delicious spread on the tortillas with the steak.

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And that's the ultimate steak platter. Grilled steaks, homemade tortillas, fried potatoes, a bit of cheese and charcuterie, and a rich gremolata. We hope you've enjoyed this steak platter as much as we enjoyed preparing it for you!

We would love to hear about your experience with today's medley of recipes, so please leave a comment and let us know how it turned out!

Thank you for reading this far, and happy cooking!