From the June/July 2018 issue
Serves 4


  • 2 large russet potatoes, cut into 8 wedges each
  • 2 TBSP olive oil
  • 3 cloves garlic, minced or finely grated
  • 1 tsp Italian seasoning (or herb blend of choice)
  • Sea salt and black pepper, to taste
  • 4 (1-inch thick) top sirloin steaks
  • Fresh Tomato Salsa, for serving (see note)
  • Chopped parsley or cilantro, for garnish


  1. Preheat the oven to 375ºF. Line a large baking sheet with parchment paper.
  2. Place the potatoes in a

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