Jul 14 2026
Restaurants›BLDG 5 Market | Kitchen | Patio›Steak And Potato Board Recipe

Steak And Potato Board Recipe

Inspired by BLDG 5 Market | Kitchen | Patio
Time1h 30m
Serves4

Marinated grilled flat iron steak, oven roasted potatoes, herb roasted carrots, roasted brussels sprouts, grilled tomatoes, peppadew peppers, argentinian chimichurri sauce, harissa romesco sauce.

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Ingredients

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Steak

Potatoes

Carrots

Brussels Sprouts

Tomatoes and Peppers

Chimichurri Sauce

Harissa Romesco Sauce

Method

Steak

  1. 1

    Marinate the Steak

    In a bowl, combine olive oil, soy sauce, minced garlic, black pepper, salt, and parsley. Add the flat iron steak, making sure it is well coated. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.

  2. 2

    Grill the Steak

    Preheat the grill to medium-high heat. Remove the steak from the marinade and let excess marinade drip off. Grill for about 5-7 minutes on each side for medium-rare, or to desired doneness. Let rest for 5 minutes before slicing.

Potatoes

  1. 3

    Prepare the Potatoes

    Preheat the oven to 400°F (200°C). In a large bowl, toss the baby potatoes with olive oil, rosemary, garlic powder, salt, and black pepper until evenly coated.

  2. 4

    Roast the Potatoes

    Spread the potatoes in a single layer on a baking sheet and roast in the oven for 25-30 minutes, or until golden brown and tender, tossing halfway through.

Carrots

  1. 5

    Prepare the Carrots

    In a bowl, toss the carrot sticks with olive oil, thyme, salt, and black pepper until evenly coated.

  2. 6

    Roast the Carrots

    Spread the carrots on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.

Brussels Sprouts

  1. 7

    Prepare the Brussels Sprouts

    In a bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

  2. 8

    Roast the Brussels Sprouts

    Spread the Brussels sprouts on a baking sheet and roast in the oven for 20-25 minutes, or until they are crispy and golden.

Tomatoes and Peppers

  1. 9

    Prepare the Tomatoes and Peppers

    Halve the tomatoes and slice the peppadew peppers. Set aside for grilling.

  2. 10

    Grill the Tomatoes

    Place the tomato halves on the grill for about 3-4 minutes until slightly charred and warmed through. Add the sliced peppadew peppers for the last minute to warm them.

Chimichurri Sauce

  1. 11

    Make the Chimichurri

    In a food processor, combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, salt, and black pepper. Process until well blended but still slightly chunky. Adjust seasoning to taste.

Harissa Romesco Sauce

  1. 12

    Make the Romesco Sauce

    In a food processor, combine roasted red peppers, toasted almonds, minced garlic, harissa paste, olive oil, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.

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