Ingredients:
• For the Lemon Pepper Garlic Butter Steak:
• 1 lb steak (ribeye, sirloin, or flank steak), cut into bite-sized cubes
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tbsp lemon zest
• 2 cloves garlic, minced
• 1 tsp lemon pepper seasoning
• Salt & pepper, to taste
• For the Crispy Truffle Potatoes:
• 4 medium Yukon Gold potatoes, boiled and smashed
• 2 tbsp olive oil
• 1 tbsp truffle oil (or more, if desired)
• 1/4 cup Parmesan cheese, grated
• Salt & pepper, to taste
• Fresh parsley, chopped (for garnish)
• For the Roasted Garlic Asparagus:
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Salt & pepper, to taste
• For the Charred Red Onions:
• 1 red onion, sliced
• 1 tbsp olive oil
• Salt & pepper, to taste
• For the Spicy Garlic Aioli:
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp garlic powder
• 1 tsp lemon juice
• Salt & pepper, to taste
Instructions:
1. Prepare the Lemon Pepper Garlic Butter Steak:
• Heat olive oil in a large skillet over medium-high heat. Add the steak bites and sear for 3-4 minutes per side, or until golden brown and cooked to your desired doneness. Remove the steak from the skillet and set aside.
• In the same skillet, melt butter and add minced garlic. Cook for 1-2 minutes until fragrant.
• Add lemon zest and lemon pepper seasoning to the skillet, stirring to combine. Return the steak to the pan and toss to coat in the garlic butter mixture. Season with salt and pepper. Set aside.
2. Make the Crispy Truffle Potatoes:
• Preheat your oven to 425°F (220°C).
• Place the boiled potatoes on a baking sheet and gently smash them with the back of a fork or a potato masher.
• Drizzle olive oil and truffle oil over the potatoes, then season with salt and pepper. Sprinkle with grated Parmesan cheese.
• Roast for 20-25 minutes, flipping halfway through, until the potatoes are crispy and golden. Garnish wi
