Steak, Potatoes and Asparagus

Cook, Dinner, Mains, Recipes

This easy weeknight dinner cooks entirely (well, almost) on the grill and takes less than half an hour. The tricks are choosing a flat steak that grills in minutes, precooking the potatoes before putting them over the fire, and using a quick-cooking, tender vegetable like asparagus. If asparagus are out of season or you don’t like asparagus, substitute grilled romaine or another of your favorite vegetables.


Steak, Potatoes and Asparagus




  • 4 tsp. flaky sea salt, such as Maldon
  • 1 tsp. coarsely ground black pepper
  • 1 tsp. red pepper flakes
  • 1 1/4 lb. (625 g) flat, boneless steak such as 2 flat-iron steaks or 1 flank steak
  • 4 large russet potatoes
  • 3 Tbs. extra-virgin olive oil
  • 3/4 lb. (375 g) thin asparagus, ends trimmed
  • Fine sea salt and freshly ground black pepper



1. In a bowl, stir together the flake salt, coarse black pepper and red pepper flakes. Rub two-thirds of the mixture over the steak. Set aside. You should have about 2 tsp. remaining.


2. Prepare a hot fire in a grill.


3. Microwave the potatoes at full power until tender, 7 to 8 minutes. Let the potatoes cool until they can be handled, then cut in half lengthwise.


4. Drizzle the steak with 1 Tbs. of the olive oil. Divide the remaining 2 Tbs. olive oil evenly between the potatoes and asparagus, coating the cut sides of the potatoes and the length of the asparagus spears.


5. Brush the grill grate and coat with oil. Put the potatoes, cut side down, on the grate directly over the fire and cook until grill marked, about 2 minutes. Move the potatoes, cut side up, away from the fire and sprinkle evenly with the remaining seasoning mixture.


4. Put the steak on the grate directly over the fire, cover the grill, and cook, turning once, until blistered with char and resilient to the touch, about 4 minutes per side. If you like, you can insert an instant-read thermometer horizontally into the steak; it should read 130°F (54°C). Transfer the steak to a cutting board and let rest for 5 minutes. Leave the potatoes on the grill.


5. While the steak is resting, lay the asparagus on the grill grate directly over the fire, running them perpendicular to the bars. Cover the grill and cook the asparagus until dark green and charred in spots, about 5 minutes. Transfer the asparagus and potatoes to a serving plate; season the asparagus to taste with fine salt and ground pepper. Slice the steak against the grain and serve with the potatoes and asparagus. Serves 4.


Grill School Bookcover


For this recipe and other secrets on how to make fabulous food
on the grill, check out our essential guide to cooking on fire,
Grill School, by Andrew Schloss and David Joachim.




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