Grilled Steak With Blue Cheese Potatoes

Prep Time:
20 mins
Total Time:
40 mins

In this meat-and-potatoes dish, everything is grilled at the same time; the steak is first marinated for added flavor, and the potatoes are boiled so they will be fluffy and tender inside their crisp grilled exteriors. Blue cheese is a classic steakhouse offering; place it on the potatoes as soon as they come off the grill, so the cheese will begin to melt.


  • 3 cloves garlic, coarsely chopped

  • 3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish

  • ¼ cup plus 2 tablespoons Worcestershire sauce

  • 2 tablespoons extra-virgin olive oil, plus more for brushing

  • Freshly ground pepper

  • 1 ¾ pounds skirt steak

  • 1 ½ pounds small red potatoes

  • Coarse salt

  • 3 ounces blue cheese, crumbled


  1. Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.

  2. Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.

  3. Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

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