In a bowl, combine 1 tbs olive oil, minced garlic, smoked paprika, 3 tsp salt, 1 tsp black pepper and 1 tbs lemon juice. Add the chicken thighs and toss to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Cook chicken

Heat a large skillet over medium-high heat with 1 tsp olive oil. Add the chicken thighs, skin-side (if any) down and cook 5–6 minutes without moving until well browned. Flip and cook another 5–6 minutes until internal temperature reaches 165°F (74°C). Remove to a cutting board and rest 5 minutes before slicing into 1/2-inch strips.

Beef

Season steak

Pat the sirloin dry with paper towels. In a small bowl combine 1 tbs olive oil, soy sauce, Worcestershire, garlic powder, 1 tsp coarse salt and 1 tsp black pepper. Brush or rub evenly onto both sides of the steak and let sit 10 minutes at room temperature.

Sear and finish

Heat a clean skillet (or grill pan) over high heat until very hot. Add the steak and sear 3–4 minutes per side for medium-rare (adjust time for desired doneness). Use tongs to press for even contact. Transfer to a cutting board and rest 5–7 minutes, then slice thinly against the grain into bite-sized pieces.

Vegetable 1: Roasted Broccoli

Prepare and roast broccoli

Preheat oven to 425°F (220°C). Toss 4 cups broccoli florets with 1.5 tbs olive oil, 3/4 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast in the upper third of the oven for 12–15 minutes, shaking the pan once halfway, until edges are crisp and florets are tender.

Finish broccoli

Remove from oven and immediately sprinkle with lemon zest and grated Parmesan, if using. Toss gently to combine and keep warm.

Vegetable 2: Honey-Glazed Carrots

Cook carrots

In a medium skillet over medium heat, melt 1 tbs butter. Add 12 oz baby carrots and cook 6–8 minutes, stirring occasionally, until they begin to soften and develop light brown spots.

Glaze carrots

Reduce heat to medium-low, add 1 tsp honey and 1 tbs orange juice, 1/4 tsp salt and 1/4 tsp black pepper. Stir to coat and simmer 2–3 minutes until the liquid reduces to a glossy glaze. Stir in 1 tbs chopped parsley, then remove from heat and keep warm.

Finishing & Serving

Arrange the platter: carve the rested sirloin into thin slices and place on one side of the serving board. Arrange sliced chicken thighs next to the beef. On the other side place the roasted broccoli and honey-glazed carrots in separate piles so guests can sample two meats and two vegetables.

Garnish and serve: Sprinkle remaining chopped parsley across the platter and add lemon wedges. Offer optional hot sauce or extra soy sauce on the side. Serve warm. Leftovers can be refrigerated up to 3 days.