Grilled Steak with Crispy Small Potatoes, Corn, and Cherry Tomatoes

When you want the whole plate to hit at the same time, this is the kind of meal that delivers: grilled steak, crisp-roasted small potatoes, charred corn, and quick-warmed cherry tomatoes. It’s simple enough for weeknights yet polished enough for guests—plus you’ll get clear steak doneness cues for confidence at the grill.

Recipe at a glance

• Yield: Serves 4
• Prep time: 25 minutes
• Cook time: 30 minutes
• Rest time (steak): 10 minutes
• Total time: about 1 hour

Ingredients

For the steak

• 1 1/2 pounds boneless strip steak (or sirloin), 1 to 1 1/2 inches thick
• Kosher salt and black pepper
• 1 tablespoon olive oil (for the grill)

For the crispy small potatoes

• 1 1/2 pounds small red or gold potatoes, halved (leave them cut-side down)
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)

For the corn and tomatoes

• 4 ears corn on the cob, husked
• 2 pints cherry tomatoes
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley or basil (or 1 teaspoon dried)
• 1/2 teaspoon red pepper flakes (optional)

Herb-garlic butter (finishing sauce)

• 6 tablespoons unsalted butter, softened
• 1 tablespoon lemon juice (or 1 1/2 teaspoons vinegar)
• 1 tablespoon chopped fresh parsley (or chives)
• 1 small garlic clove, grated
• 1/4 teaspoon black pepper

Instructions

1. Roast the potatoes first. Heat oven to 425°F. Toss halved potatoes with olive oil, salt, garlic powder, and smoked paprika (if using). Spread cut sides down on a sheet pan. Roast 20–25 minutes until deeply golden on the cut sides.
2. Make the herb-garlic butter. In a small bowl, mash together butter, lemon juice, parsley, grated garlic, and pepper. Set aside at room temperature so it’s easy to spoon over the steak.
3. Prep for the grill. While potatoes roast, pat steak dry. Season generously on both sides with salt and pepper. Preheat a grill to high heat (you want a good sear). If you have a two-zone setup, keep one side hotter and one side slightly cooler for finishing.
4. Char the corn. When the potatoes have about 10 minutes left, grill corn over direct heat, turning every couple minutes, until kernels are blistered and char-kissed, 10–14 minutes total. Move to a platter.
5. Warm the cherry tomatoes. On the cooler side of the grill or over medium heat on the stove, warm 1 tablespoon olive oil. Add minced garlic and stir 30 seconds (don’t let it burn). Add cherry tomatoes and cook 5–7 minutes until they start to burst and look glossy. Season with a pinch of salt and red pepper flakes if using. Turn off heat and keep warm.
6. Grill the steak. Place steak over direct high heat. Grill until it hits your preferred doneness, 3–5 minutes per side for medium-rare if steak is about 1 inch thick (time varies by thickness and grill). Use a thermometer for the most reliable result. Move to the cooler side if needed to avoid over-charring.
7. Doneness cues (thermometer + look). For food safety, cook beef to the minimum internal temperature and rest time recommended by FoodSafety.gov / USDA FSIS. Target temps (with a rest of at least 3 minutes):
   • Medium-rare: 130°F (then rest; it should read about 135°F after rest)
   • Medium: 140°F
   • Well-done: 160°F

   After grilling, the surface should be browned with visible grill marks; the center will still be juicy when you slice into it.

8. Finish potatoes. When steak goes on the grill, check potatoes. If you want extra crisp, flip once and roast/grill 3–5 minutes more—or briefly broil in the oven for 1–2 minutes watching closely.
9. Rest, slice, and serve. Transfer steak to a cutting board and rest 10 minutes. Slice against the grain. Spoon herb-garlic butter over steak or set a dollop on each portion. Serve with crispy potatoes, charred corn, and warm cherry tomatoes.

Texture and doneness targets

• Potatoes: crisp edges and golden cut sides; tender in the middle.
• Corn: browned/blistered kernels; tender and sweet, not dried out.
• Tomatoes: glossy and warm with a few collapsed skins.
• Steak: sliced juicy; thermometer readings within your chosen doneness range, resting for juiciness.

Tips & variations

• Swap steak cuts: flank steak works, but it benefits from a shorter grill time and slicing very thin against the grain. For thicker cuts, plan a little more grill/finish time.
• Potato swap: baby Yukon Golds work well—cut in half and roast the same way.
• Butter swap: no lemon? Use a splash of white wine vinegar or a little extra salt and black pepper.
• Grill vs. oven corn: if grilling isn’t ideal, roast corn (with olive oil) at 450°F for 12–15 minutes, turning once, until blistered.

Serving ideas

• Offer lemon wedges at the table for squeezing over corn and tomatoes.
• Sprinkle extra chopped parsley over the tomatoes right before serving.
• Pair with a simple green salad or chilled cucumbers for crunch.

Storage notes

• Cool quickly: Let leftovers cool to room temperature for no more than 2 hours, then refrigerate in shallow containers.
• Refrigerator: Best within 3–4 days for quality.
• Reheat steak: Warm gently in a 250°F oven until just heated through (avoid blasting it in the microwave, which can toughen it).
• Re-crisp potatoes: Reheat on a sheet pan in a hot oven or toaster oven (around 425°F) until edges are crisp again.
• Reheat corn + tomatoes: Warm briefly in a skillet over medium heat so corn stays tender and tomatoes don’t turn watery.

Sources

• FoodSafety.gov Safe Minimum Internal Temperatures
• USDA FSIS Q&A: To what temperature should I cook beef?