Lavender Provence Pepper Steak with Grilled Rosemary Garlic Potatoes

Lavender Provence Pepper Steak
4 petite sirloin steaks
1 tbsp Lavender Herbs de Provence
1/2-1 tbsp cracked pepper
1 tsp cracked black, white, red, and green peppercorn medley
Salt

Sprinkle lavender, black pepper, and peppercorn medley evenly on a baking sheet. Season steaks with salt, set steaks onto lavender pepper mixture and turn to coat. Heat grill to medium high heat and grill steaks for 5-7 minutes on each side for medium rare. Let rest for 5 minutes before serving.

Makes 4 servings

Sauce
1/2 cup Fischer and Wieser Steak Sauce or your favorite steak sauce
1 tbsp butter
1 tsp Lavender herbs de Provence

In a small sauce pan, melt butter, stir in steak sauce and lavender. Bring to a boil, and simmer for a couple of minutes to release the aromatics.
Grilled Rosemary Garlic Potatoes
4-6 red potatoes, thinly sliced
1/2-1 tsp fresh Rosemary chopped
Roasted Garlic infused olive oil
Fresh cracked pepper
Kosher salt

Arrange potatoes in a thin layer on a large rectangle of foil. Drizzle with olive oil. Season with salt and pepper, sprinkle with rosemary. Fold together, seal to make a packet. Heat grill to medium high. Cook 7-8 minutes per side.

Makes 4 servings