Sometimes you just want to eat well without turning dinner into a production.
This is one of those plates. A minute steak — an 8-ounce New York strip grilled hot and fast — paired with crispy Yukon gold potatoes and simple mushrooms. It’s the kind of meal I make when time is tight, the fridge isn’t full, and I still want something that feels intentional.
Grilled Minute Steak with Crispy Yukon Gold Potatoes & Mushrooms
Ingredients
For the Minute Steak
- 1 (8 oz) New York strip steak
- Salt, black pepper
- Neutral oil (optional for grill grates)
For the Potatoes
- Small Yukon gold potatoes
- Salt, black pepper, granulated garlic
- Vegetable oil (about 2 tablespoons)
For the Mushrooms
- Mushrooms of choice (shiitake or cremini work well)
- Oil or butter
- Salt, pepper
Method
- Prep the potatoes
Pierce the potatoes with a fork and microwave for 5–6 minutes, or until just tender. Let cool slightly, then cut in half. - Crisp the potatoes
Season cut potatoes with salt, pepper, and granulated garlic.
Place them cut-side down in a cold pan with about 2 tablespoons of vegetable oil.
Turn heat to medium and cook until deeply golden and crisp. Flip briefly if needed and remove. - Cook the mushrooms
In the same pan (or a separate one), sauté mushrooms in a little oil or butter until browned and tender. Season lightly and set aside. - Grill the minute steak
Heat grill hot. Season steak generously with salt and pepper.
Grill 2–3 minutes per side, depending on thickness and preferred doneness. - Rest and serve
Let the steak rest a few minutes, then serve alongside the potatoes and mushrooms.
🔹 CHEF’S NOTE
In professional kitchens, this is what we’d call a minute steak — quick, direct, and respectful of the ingredient. Don’t overthink it. Cook the steak to the temperature you like, keep the sausage-level seasoning out of it, and let the simplicity carry the plate. This is everyday cooking done with intention.
