Grilled Steak with Parsley and Garlic Butter

1. Preheat the oven to 425°F. Take out of the fridge 2 tbsp. of butter. Peel the carrots and cut them diagonally. Chop the garlic and parsley. Mince the shallot finely. Crumble the feta cheese. Cut the potatoes into small sticks.

2. Put the potatoes on a tray with baking paper. Drizzle with oil, salt and pepper. Cook in the oven 24-28 minutes, turning them halfway.

3. In a bowl, mix the butter with the garlic and parsley. Add salt and pepper. Set aside. In another bowl, mix the arugula with the shallot (to taste), feta, a drizzle of oil and 1-2 tbsp. of cider or wine vinegar. Add salt and pepper to taste.

4. Heat a drizzle of oil in a skillet over medium-high heat. Add the carrots and cook for 3-4 minutes. Add 1/4 cup of water and bring to a boil. Cook until the water has evaporated and the carrots are tender. Season to taste. Remove from the skillet and add to the bowl of arugula.

5. Add a drizzle of oil in the pan on medium-high. Add salt and pepper to the meat. Cook in the pan 3-5 minutes on each side or until desired doneness.

6. Serve the steak with the parsley butter, the salad and the fries. Bon appétit!