Impress your special someone with this delightful Valentines dinner for two. Featuring a succulent steak and creamy garlic mashed potatoes, this meal is perfect for creating unforgettable memories together.
Prep: Cook: 2 servingsAmerican
Ingredients
2 ribeye steaks (8 oz each)
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
1 lb Yukon gold potatoes, peeled and cubed
1/2 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon fresh chives, chopped
1 cup asparagus, trimmed
1 tablespoon lemon juice
1 teaspoon red pepper flakes (optional)
2 cups mixed greens for salad
1/4 cup balsamic vinaigrette
Instructions
Begin by preheating your oven to 400°F (200°C).
In a pot, add the cubed potatoes and cover with water. Bring to a boil and cook until tender, about 15 minutes.
While the potatoes are boiling, heat olive oil in a skillet over medium-high heat. Season the ribeye steaks with salt and pepper, then sear them for 4-5 minutes on each side for medium-rare.
Transfer the steaks to the oven and roast for an additional 5-7 minutes to reach your desired doneness.
Drain the potatoes and return them to the pot. Add heavy cream, butter, and minced garlic, then mash until creamy. Stir in chives and season with salt and pepper.
In the same skillet, sauté the asparagus with lemon juice and red pepper flakes for about 5 minutes until tender.
To serve, plate the mashed potatoes, place the steak on top, and arrange the asparagus on the side. Add a small side salad with mixed greens and drizzle with balsamic vinaigrette.
