Grilled Ribeye Steak, Green Chile Cream Sauce, Roasted Potatoes and Roasted Asparagus

Ingredients

• 2 tbsp Unsalted Butter
• 0.5 pcs Yellow Onion (medium, finely chopped)
• 2 cloves Garlic (minced)
• 2 tbsp All-Purpose Flour
• 1.5 cup Vegetable Broth (can substitute with chicken broth)
• 7 oz Diced Green Chiles (canned, fire-roasted preferred)
• 0.5 cup Heavy Cream
• 1 tsp Ground Cumin
• 0.5 tsp Mexican Oregano (can substitute with regular dried oregano)
• 0.75 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tsp Lime Juice (freshly squeezed, optional for brightness)

Instructions

1. 1

   Sauté Aromatics and Create Roux

   • Place a medium saucepan over medium heat and melt the butter.
   • Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
   • Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
   • Sprinkle the all-purpose flour over the onions and garlic. Whisk constantly for 1-2 minutes to form a paste (roux) and cook out the raw flour taste. The roux should be a light, golden blonde color.
2. 2

   Build and Season the Sauce Base

   • Gradually pour in the vegetable broth, about a quarter cup at a time, while whisking continuously. This slow addition is key to preventing lumps and creating a smooth sauce.
   • Once all the broth is incorporated, stir in the diced green chiles, ground cumin, Mexican oregano, salt, and black pepper.
   • Bring the mixture to a gentle simmer.
3. 3

   Simmer and Finish with Cream

   • Allow the sauce to simmer for 5-7 minutes, stirring occasionally. It will thicken to a gravy-like consistency.

Ingredients

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed well)
• 3 tbsp Olive Oil (Extra virgin is preferred)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground for best flavor)
• 1 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Paprika (Smoked paprika also works well)
• 1 tsp Dried Rosemary (Or dried thyme)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Oven and Potatoes

   • Position a rack in the middle of the oven and preheat to 425°F (220°C). For an extra crispy crust, place your baking sheet in the oven to preheat as well.
   • Thoroughly wash and scrub the potatoes. You can peel them if you prefer, but the skin adds great texture and nutrients.
   • Cut the potatoes into uniform 1-inch cubes to ensure they cook evenly.
2. 2

   Season the Potatoes

   • In a large mixing bowl, combine the potato cubes, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary.
   • Toss vigorously until every piece of potato is evenly coated with oil and seasonings.
3. 3

   Roast the Potatoes

   • Carefully remove the hot baking sheet from the oven (if preheating). Spread the seasoned potatoes in a single, even layer. Do not overcrowd the pan; use two pans if necessary.
   • Roast for 20-25 minutes.
   • Remove the pan from the oven and use a spatula to flip the potatoes. This ensures all sides get crispy.
   • Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.

Ingredients

• 450 g asparagus (About 1 bunch, tough ends trimmed)
• 2 tbsp olive oil
• 0.5 tsp salt (Or to taste)
• 0.25 tsp black pepper (Freshly ground is best)
• 0.5 tsp garlic powder
• 1 pcs lemon (Cut into wedges, for serving)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Prepare the asparagus by washing the spears and patting them completely dry with a paper towel. To remove the tough ends, hold a spear with both hands and bend it until it naturally snaps. Use this first spear as a guide to chop the ends off the rest of the bunch.

2. 2

   On a large, rimmed baking sheet, place the trimmed asparagus. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. Use your hands to toss the spears gently, ensuring each one is lightly coated.

3. 3

   Arrange the seasoned asparagus in a single, even layer on the baking sheet, making sure not to overcrowd the pan. This helps them roast rather than steam.

4. 4

   Roast for 10-12 minutes. The exact time will depend on the thickness of your spears. They are done when they are tender-crisp and the tips are slightly browned and crispy. You can test for doneness by piercing a spear with a fork.

5. 5

   Remove the baking sheet from the oven. Transfer the roasted asparagus to a serving platter and serve immediately with fresh lemon wedges on the side for squeezing over the top.