Weeknight Beef Steak & Garlic Smashed Potatoes - Canadian Beef | Canada Beef

Weeknight Beef Steak & Garlic Smashed Potatoes

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Weeknight Beef Steak & Garlic Smashed Potatoes

  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Serving: 6


¾ cup (175 mL) soy sauce

¼ cup (50 mL) packed brown sugar

1 garlic clove, minced

1 tbsp (15 mL) minced fresh ginger root

1 ½ lb (750 g) Beef Grilling Steak or Medallions (e.g. Rib Eye, Top Sirloin or Strip Loin), 1-inch (2.5 cm) thick

Garlic Smashed Potatoes (recipe follows)


Combine soy sauce, sugar, garlic and ginger root in large sealable freezer bag. Pierce steak all over with fork; add to bag and marinate for 15 minutes.

Discard marinade. Pat steak dry with paper towelling. Grill or broil using medium-high heat for 12 to 14 minutes, turning at least twice, for medium doneness 145°F(63°C).

Let stand for 5 minutes; slice thinly across the grain to serve.

Boil new, well-brushed, 3-inch (7.5 cm) potatoes until tender. Drain and let cool slightly. Flatten each potato lightly with your hand while keeping it intact. Coat generously with your favourite vinaigrette, season with salt and pepper and lightly season with minced garlic. Grill about 3 minutes per side until crisp and golden.