the dinner you make to impress your date

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pan seared steak that will make your date think you know what you’re doing ;)

From a health perspective, this dish covers all the bases. You’ve got your protein, grain, veggie, and fungi. I’ll start by explaining how we make the most delicious juicy steak and then go into the sides. This is what we’ve found to pair well with this dish., but as always- feel free to add your own twist.

Warning: this meal is going to take some time and going to cost more $$ than the usual meals I cook. If I could make only one recommendation: do not to skimp on quality ingredients! This is one of those dishes where you can “taste the difference” and quality ingredients are going to take you far.

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ingredients

  • 1-2 lb of steak (we prefer filet minion or a top sirloin; the less fatty, the better)

    • estimate about 1/2 lb per person, left overs are always great too!

    • remember to eat red meat in moderation! this is why i recommend only 1/2 lb per person as a max serving.

  • 1 package of sliced crimini mushrooms (or a mushroom of your choice)

  • 1 carton of yellow cherry tomatoes

  • 1 bunch of asparagus

  • 1 c quinoa (red, white, or tri-colored, whatever your preference!)

  • sour dough bread

  • 1 package of arugula lettuce

  • sprigs of FRESH thyme leaves

  • 3 lemons

  • dijon mustard

  • fresh grate Parmesan cheese

  • olive oil

  • butter salted

  • S + P

  • garlic salt

recipe

steak

Choosing the right steak is critical for this meal. I prefer a filet minion cut or sirloin. Make sure it’s local and preferably grass-fed and grass-finished.

Set steak out about an hour before hand. You want it to be room temperature when you place on hot pan to sear.

Season steak with fresh thyme leaves and S + P. Both sides.

Heat shallow pan on medium heat, coat with even thin layer of EVOO and melt 1 T butter.

Place steak on pan to sear. Since everyone has different pans and different methods of heat (electric, gas, induction), this part will vary and you’ll have to be very attentive during this phase and adjust as necessary. A good rule of thumb is for every 1 inch thickness of steak expect to cook about 2-3 minutes per side to achieve a medium rare steak. That prediction is based using a gas stove.

Remember you can always cook the steak longer if it’s not done enough, but you can’t undo a done steak.

tomatoes

Toss cherry tomatoes, I prefer yellow, in a pan with some EVOO, S + P, and a few sprigs of fresh thyme.

Cook over medium heat until tomatoes are sizzling and start to soften and open up.

asparagus

Cut bottom ends off asparagus. Place in glass dish or on a tray with parchment paper.

Coat with EVOO, add S + P to taste.

Cook in oven at 350 degrees for approximately 12-15 min.

Add fresh grated Parmesan and put back in oven for additional 3 min.

arugula salad

To make dressing, mix equal parts EVOO and lemon juice. I typically do about 2 T EVOO and 2 T lemon juice.

Add 1/2 t dijion mustard and S + P to taste.

Lightly coat arugula and grate with Parmesan if desired.

PRO TIP: this simple salad makes a great lunch topped with leftover steak strips.

mushrooms

In a small pot put the package of mushrooms along with 2 T butter, 2 tsp garlic salt, 1 t S, and 1 t P.

Cook mushrooms on medium-low heat, covered until mushrooms are completely softened and cooked down.

quinoa

I a medium pot add 1 part quinoa, 2 part water.

Cook quinoa on high heat until water is absorbed.

bread

Slice bread about 1 inch thick, but don’t cut all the way through the loaf.

Place on sheet pan with aluminum foil.

Place slices of butter in between each slice and wrap with foil.

Cook in oven at 350 degrees for about 20 min.

#whenannacooksANNA DOMBROSKI