Grilled Lemon Pepper Steak
with a Poblano Potato Jumble
Grilled Lemon Pepper Steak
Juicy grilled steak gets a bright lemon-pepper finish, served with a hearty poblano potato jumble for a smoky, zesty dinner that feels bold and satisfying.
Ingredients
For 2 servings
- 1 tablespoon Fry Seasoning
- 1 unit Lemon
- 2 unit Poblano Pepper
- 10 ounce Ranch Steak
- 2 unit Scallions
- 1 tablespoon Tricolor Peppercorns
- 16 ounce Yukon Gold Potatoes
Additional Ingredients
- 2 tablespoon Butter
- 4 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time45m
Calories740
Protein31g
Carbs56g
Fat46g
Tags:
Protein SmartFiber SmartLow SugarLow SodiumMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, skip any butter or creamy garnish and finish with olive oil or extra lemon instead. For nut-free diners, this dish already fits well; if you need a milder option, use less pepper and lean on citrus and herbs for flavor.
What to serve with it
Serve with a crisp green salad or charred vegetables to balance the rich steak and peppery potatoes. A lemony yogurt dip or simple buttered bread also works well if you want something fresh and filling on the side.
