Grilled steak & roasted vegetables with garlic aioli
Rich in iron, antioxidants, and flavor this Grilled steak & roasted vegetables with garlic aioli will make your home kitchen feel like a restaurant. Enjoy this gluten-free and dairy-free dish!
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Now let’s get cooking!
Ingredients
(Servings: 4)
4 steak shoulder tenderloins (about 1.5 - 2 lbs)
1 bag mini potatoes
1 head broccoli
2 zucchinis
4 cloves garlic
6 Tbsp avocado mayonnaise
3 Tbsp olive oil - My favorite is Kosterina, get 15% off with code GRACE05737
1/2 tsp garlic powder
1 1/2 tsp Kosher salt
Appliances & Utensils
drinking glass
Instructions
Prepare the vegetables: Preheat your oven to 400°F and boil about 4 cups of water in a small pot on the stove. Wash 1 bag of mini potatoes, 1 head of broccoli, and 2 zucchini. Slice the broccoli into florets and the zucchinis into half-moons.
Cook the potatoes: Add the mini potatoes to the boiling water with 1/4 tsp salt. Boil for about 12–15 minutes, or until fork-tender. Drain and set aside. On a sheet pan with parchment paper, place the drained mini potatoes and mash each one individually using the bottom part of a cup. Drizzle with 1 Tbsp olive oil and 1/2 tsp salt, and mix. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
Cook the vegetables: On an additional sheet pan covered with parchment paper, add all of the sliced zucchini and broccoli. Add 4 cloves of peeled garlic. Drizzle with 1 Tbsp olive oil and 1/4 tsp salt, and mix. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
Prepare the steaks: Heat a pan over medium-high heat. Pat dry 4 shoulder tenderloins (about 1.5–2 lbs total) and season with 1/2 tsp salt and 1/2 tsp garlic powder. Grill the steaks for about 4–5 minutes per side, depending on thickness, until they reach your desired doneness (a meat thermometer is helpful for this). Let them rest for 5 minutes before slicing.
Make the garlic aioli: In a small bowl, finely mince 4 roasted garlic cloves and stir in 6 tablespoons of avocado mayonnaise.
Serve: Add one spoonful of garlic aioli onto the plate, then top with the roasted mixed vegetables and grilled steak. Enjoy!
Pro Tip: Prep a larger batch of the garlic aioli so you can use it for other meals throughout the week! If you don’t have fresh roasted garlic, you can swap the 4 garlic cloves for 1 tsp garlic powder.
For vegetarian/vegan dietary preferences: When cooking the steaks, prepare portobello mushrooms the same way. These will be flavorful and a delicious addition to the dish!
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What I’m recommending
Kosterina olive oil - A high quality flavor straight from Greece!
Kion vanilla protein powder - I practically have this every day, putting it in everything from my protein pancake bowls to smoothies and it tastes delicious!
Set of 3 serving platters - These are great whether you are hosting or bringing a dish to share!
OXO salad spinner - I throw in all my fruits and veggies in here to wash them before enjoying!
I hope you have a wonderful week, and be sure to stay tuned on TikTok, Instagram, or YouTube to see recipes, meal prep, and more!
Best,
Grace