The Sunday Spoon

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I’m so excited to share my very first blog post, and of course, it had to be about steak. I’ve always loved a good steak dinner, and over the past few months, I’ve been on a little steak-cooking journey to master it at home. I’ve been trying different cuts, seasonings, and cooking methods to get it just right. I used to be very intimidated by steaks and always thought they were way more complicated than they are. Steak doesn’t have to be complicated though, and this proves just that.

This recipe is one of my favorites: easy enough for a weeknight but impressive enough to serve for date night or an elevated dinner with friends. It’s flavorful, juicy, and honestly just hits the spot every time.

My perfect steak dinner features a ribeye with chimichurri sauce, roasted garlic mashed potatoes, and roasted shaved brussels sprouts.

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Steak Dinner

Serves 1-2

Steak

• Ribeye steak (1 to 1½ inches thick)
• Kosher salt
• High-heat oil (I use avocado)

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Chimichurri

• ½ cup flat-leaf parsley, finely chopped
• 2 garlic cloves, minced
• 1 tbsp red wine vinegar
• ¼ cup olive oil
• ¼ tsp red pepper flakes (adjust to taste)
• Salt & black pepper to taste

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Roasted Garlic Mashed Potatoes

• 1 lb Yukon gold potatoes, peeled and cubed
• ½ head of garlic
• ¼ cup heavy cream
• ¼ cup unsalted butter
• Salt & pepper to taste
• Olive oil

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Roasted Shaved Brussels Sprouts

• ½ lb Brussels sprouts
• 1 tbsp olive oil
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 1½ tsp balsamic vinegar
• Salt & black pepper to taste

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Instructions

1. Make the Chimichurri Sauce

1. In a small bowl, combine parsley, garlic, red wine vinegar, red pepper flakes, salt, and pepper.
2. Stir in olive oil until well blended.
3. Let sit and marinate at room temperature to allow flavors to bloom.

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2. Roast the Garlic (for Potatoes)

1. Preheat oven to 400°F.
2. Slice the top off half a head of garlic to expose the cloves.
3. Drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until golden and soft.
4. Let cool, then squeeze out the roasted cloves into a bowl.

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3. Make the Mashed Potatoes

1. Place potatoes in a pot, cover with cold salted water
   • “Salty like the ocean, but not the Dead Sea” is a quote I learned as a kid and is great to remember when salting water, whether it’s for potatoes, pasta, etc.
2. Bring to a boil and cook until fork-tender, about 15–20 minutes.
3. Drain and return to the pot.
4. Add roasted garlic, butter, and warm cream to the drained potatoes.
5. Mash until smooth and creamy.
6. Season with salt and pepper.
   • To keep them warm, move them into a baking dish and cover with foil, then place in an oven on the “warm” setting or about 150°F.

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4. Roast the Shaved Brussels Sprouts

1. Preheat oven to 425°F.
2. Thinly slice or shave brussels using a mandolin (be careful! iykyk).
3. Toss shaved Brussels with olive oil, garlic powder, onion powder, balsamic vinegar, salt, and pepper.
4. Spread in an even layer on a baking sheet.
5. Roast for 15–20 minutes, flipping once halfway through, until crispy and browned on the edges.

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5. Cook the Steak

1. Let the ribeye come to room temperature (30–45 minutes).
2. Pat dry with paper towels and salt liberally on both sides.
3. Heat oil in a cast iron skillet or on a Blackstone over high heat.
4. Sear steak for 3–4 minutes per side, until internal temperature reaches ~120°F for medium rare.
5. Remove from heat, top with butter, wrap loosely in foil, and let rest for 5–10 minutes.

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6. Plate and Serve

1. Slice rested steak and top with chimichurri.
2. Serve on top of mashed potatoes and crispy Brussels sprouts.

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I hope you enjoy this recipe! It is one of my favorite dinners and I am so excited to share it with you. Bon appétit!

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