Steak with Green Chile Sauce, Roasted Potatoes and Grilled Asparagus

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)
• 2 tbsp Olive Oil (Extra virgin recommended)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.5 tsp Garlic Powder (Optional, but recommended)
• 1 pcs Lemon (Cut into wedges, for serving)

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400-450°F (200-230°C). Once hot, clean the grates with a grill brush and lightly oil them to prevent sticking.

2. 2

   While the grill heats, prepare the asparagus. Wash the spears under cold water and pat them completely dry with a paper towel. Hold each spear at both ends and bend it until it snaps; it will naturally break where the tender part meets the tough, woody base. Discard the woody ends.

3. 3

   Place the trimmed, dry asparagus on a large baking sheet or in a bowl. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. Use your hands to toss gently, ensuring each spear is lightly coated.

4. 4

   Arrange the seasoned asparagus spears in a single layer on the preheated grill, placing them perpendicular to the grates to prevent them from falling through. Grill for 5-8 minutes, using tongs to turn them every 2-3 minutes for even cooking.

5. 5

   The asparagus is done when it is tender-crisp and has developed light char marks. Be careful not to overcook, as it can become mushy. Immediately transfer the grilled asparagus to a serving platter, squeeze fresh lemon juice over the top, and serve hot.