Side Orders: Meat Recipe

Prep steak

Pat the cubed steak dry with paper towels. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp garlic powder. If you want a slight crust, toss the cubes with 1 tablespoon flour and shake off excess.

Heat pan

Place a large skillet (preferably cast-iron) over medium-high heat until hot, about 2–3 minutes. Add 1 tablespoon olive oil and let it shimmer.

Sear in batches

Working in a single layer and in 1–2 batches to avoid crowding, add the steak cubes and sear undisturbed for 1½–2 minutes until a brown crust forms. Flip and sear the other sides for 1–2 minutes. Remove seared pieces to a plate and keep warm.

Make garlic butter sauce

Reduce heat to medium, add 2 tablespoons butter to the skillet. Once melted, add the minced garlic and sauté 20–30 seconds until fragrant but not browned.

Finish steak

Return all steak bites to the pan and toss with the garlic butter for 30–45 seconds to coat and finish cooking to desired doneness (internal approx. 130–135°F for medium-rare). Stir in 2 tablespoons chopped parsley and 1 teaspoon lemon juice, then remove from heat.

Serve the steak bites immediately as a hearty meat side order. Transfer to a serving dish and spoon any pan juices over the meat.

Preheat and season

Preheat oven to 425°F (220°C). Pat the chicken thighs dry with paper towels. In a small bowl combine 1 tsp smoked paprika, 1/2 tsp sweet paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Rub the spice mixture evenly under and over the skin of each thigh. Drizzle 2 tablespoons olive oil over the thighs and rub to coat.

Arrange and roast

Place the thighs skin-side up on a rimmed baking sheet or in a roasting pan. Tuck the halved lemon cut-side down among the pieces. Roast in the preheated oven for 30–35 minutes, until the skin is crisp and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C).

Broil for extra crisp

(Optional) For extra-crispy skin, switch the oven to broil during the last 2–3 minutes and watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Squeeze the roasted lemon over the thighs before serving as a flavorful meat side order.

Prep pork & sauce

Season the pork medallions on both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper. In a small bowl whisk together 2 tsp Dijon mustard, 2 tsp honey and 1 tsp apple cider vinegar; set aside.

Sear medallions

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is hot, add the medallions in a single layer (work in batches if necessary). Sear 2–3 minutes per side until golden-brown and the center reaches 145°F (63°C). Remove medallions to a plate and tent with foil to rest.

Make pan sauce

Reduce heat to medium, add 1 tablespoon butter to the same skillet. When melted, add the prepared honey-mustard mixture and stir, scraping up any brown bits from the pan. Stir in 1 teaspoon fresh thyme leaves and simmer for 30–60 seconds until the sauce is glossy and slightly thickened.

Return the pork medallions to the skillet and coat with the sauce for 15–30 seconds. Transfer to a serving plate and spoon extra sauce over the medallions. Serve warm as a sweet-savory meat side order.