Valentine’s Day Dinner
Valentine’s Day Dinner
Course: Recipes, MainDifficulty: EasyServings
2
servingsTotal time
1
hourIngredients
500g baby potatoes, halved
2 500g picanha steak
Salt and freshly ground black pepper
3 tablespoons olive oil
4 blocks of butter
2 sprigs rosemary
2 sprigs thyme
4 cloves garlic, minced
2 whole cloves of garlic
400g of fresh asparagus, trimmed
400g carrots
Directions
- For the baby potatoes
- Wash the potatoes and cut them into halves.
- Coat them with a little bit of olive oil, season generously with salt, pepper, minced garlic and a little bit of rosemary. Place on a baking tray lined with parchment paper.
- Place potatoes on the center rack of the oven and roast for 20 minutes, until just tender.
- For the baby carrots
- Bring a large saucepan of water to a boil over high heat. Season generously with salt then add your baby carrots. Return the water to a simmer and cook until fork tender, 4 to 7 minutes.
- For the steak
- Heat the olive oil in a large skillet or frying pan over medium-high heat.
- Pat both sides of your steak dry then season both sides with salt and pepper.
- Next, once the skillet is completely hot, place the steak into the pan. Do not move the steak around in the pan until it is time to flip it. Cook for 3-4 minutes. Once done, flip to the other side and let it cook for another 3 – 4 minutes. Don’t forget the sides too!
- Once done, reduce to medium low and add your butter, garlic, thyme and rosemary to the pan and baste.
- Continue to cook until steaks registers desired doneness.
- Transfer to a plate. Let rest for 5 minutes before slicing.
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