Steak and Chips

• 1 lb yukon gold potato
• 1 tablespoon fresh rosemary
• 2 tablespoons fresh sage leaves, roughly torn
• 12 lemon, zest of
• 2 tablespoons extra virgin olive oil
• 1 pinch kosher salt
• 1 pinch fresh ground black pepper
• 1 lb rib eye steak
• 1 pinch kosher salt
• 1 pinch fresh ground black pepper
• 1 tablespoon fresh rosemary
• 1 tablespoon extra virgin olive oil
• 4 sprigs fresh rosemary
• 2 tablespoons extra virgin olive oil
• 12 lemon, juice of

1. Slice potatoes 1/2" thick (do not peel).
2. Add to boiling salted water for 5-6 minutes.
3. Dress potatoes with rosemary, sage, lemon zest, salt, pepper, and olive oil.
4. Toss well to coat.
5. Lay slices on a hot grill.
6. Sprinkle steak with salt, pepper and rosemary.
7. Drizzle with oil and rub in well.
8. Lay on hot grill.
9. Bash rosemary with a rolling pin or pestle.
10. Place in large bowl.
11. Add 2 tbsp extra virgin olive oil and lemon juice.
12. Use rosemary brush to baste steak while cooking.
13. When steak is medium-rare and potatoes are golden-brown and crisp, remove to a plate and serve with tomato ketchup.

gold potato, fresh rosemary, sage, lemon, extra virgin olive oil, kosher salt, fresh ground black pepper, kosher salt, fresh ground black pepper, fresh rosemary, extra virgin olive oil, rosemary, extra virgin olive oil, lemon

Taken from www.food.com/recipe/steak-and-chips-321649 (may not work)