Grilled Soy-Marinated Steak with Garlic Smashed Potatoes

There is nothing quite like a simple meal of grilled steak and potatoes. Serving with tender grilled asparagus spears would complete the meal.
Yield 6 Servings Prep. Time 5 min Marinating Time 30 min Cooking Time 15 min Total Time 50 min


Here are the following ingredients:

  • ½ cup (125 mL) soy sauce
  • 3 tbsp (45 mL) packed brown sugar
  • 1 clove garlic, minced
  • 2 tsp (10 mL) minced gingerroot
  • 1½ lb (750 g) Beef Top Sirloin Grilling Steaks, 1 inch (2.5 cm) thick
  • 1½ lb (750 g) mini potatoes, scrubbed
  • ¼ cup (60 mL) extra virgin olive oil
  • 2 tbsp (30 mL) cider or rice vinegar
  • 1 clove garlic, minced
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) fresh ground pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine soy sauce, sugar, garlic and gingerroot in large sealable freezer bag. Cut steak into 6 equal pieces. Add steaks to bag, turning to coat; seal bag and refrigerate for 30 to 60 minutes.

2 Garlic Smashed Potatoes: Place potatoes in a pot of cold water; bring to a boil over high heat. Reduce heat and boil gently for about 12 minutes or until tender. Drain and let cool slightly.

  1. Flatten each potato lightly with your hand while keeping it intact. Whisk together oil, vinegar, garlic, salt and pepper in a large bowl. Add potatoes and toss gently to coat; set aside.

  2. Discard marinade from meat; pat steaks dry with paper towel. Grill over medium-high heat in a closed barbecue for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least. Meanwhile, grill potatoes for 3 to 5 minutes, turning once, until crisp and golden. Return to bowl and coat with any remaining vinaigrette.

  3. Let steak rest for 5 minutes. Serve with warm potatoes.