Three Meats With Two Sides Recipe

Prep meats

Pat chicken thighs, pork tenderloin, and flank steak dry with paper towels. Trim silver skin from the flank and any excess fat from the pork. Season all three with 1 teaspoon salt and 1/2 teaspoon black pepper, dividing evenly.

Chicken marinade

In a medium bowl combine 3 minced garlic cloves, 2 tablespoons lemon juice, 1 teaspoon smoked paprika, 1 tablespoon dijon mustard and 1 tablespoon honey with 1 tablespoon olive oil. Toss the chicken thighs in the marinade until evenly coated. Cover and refrigerate at least 30 minutes (up to 4 hours).

Pork rub

Mix 2 tablespoons brown sugar, 1 teaspoon ground cumin, 1 teaspoon smoked paprika and 1 teaspoon garlic powder with 1 tablespoon soy sauce to form a paste. Rub the paste evenly over the pork tenderloin. Let rest at room temperature 15–20 minutes or refrigerate up to 1 hour.

Steak seasoning

Brush the flank steak with 1 tablespoon olive oil and sprinkle lightly with salt and pepper. Set aside 20–30 minutes to come close to room temperature before cooking.

Garlic mashed potatoes - boil

Place the peeled, cubed potatoes and 4 garlic cloves into a medium pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Roast vegetables - prep and oven

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss carrots, broccoli and sliced red pepper with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer. Roast in the preheated oven for 18–22 minutes, tossing once, until tender and edges caramelize.

Sear and roast chicken

Preheat oven to 425°F (if not already). Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, sear chicken thighs skin-side down (if skinless, sear one side) for 3 minutes until golden, then flip and sear the other side 2 minutes. Transfer skillet to the oven and roast until internal temperature reaches 165°F (74°C), about 10–12 minutes depending on thickness. Remove and let rest 5 minutes.

Sear and roast pork

While chicken roasts, heat another ovenproof skillet or use the same oven at 425°F. Add 1 tablespoon olive oil and sear the pork tenderloin on all sides until browned, about 2–3 minutes per side. Transfer to oven and roast until internal temperature reaches 145°F (63°C), about 12–18 minutes depending on thickness. Remove and let rest 5–10 minutes; tent with foil.

Cook steak and make pan sauce

Pat the flank steak dry again. Heat a heavy skillet over high heat until very hot. Add a thin film of oil and sear steak 3–4 minutes per side for medium-rare (adjust time for desired doneness). Transfer steak to a cutting board and rest 5–8 minutes. Meanwhile, reduce heat to medium, add 2 tablespoons soy sauce and 1 cup red wine or beef stock to the hot pan, scraping up browned bits. Simmer until sauce reduces by half, about 3–5 minutes. Stir in 2 tablespoons butter and 1 tablespoon chopped rosemary or thyme; swirl until glossy. Slice steak thinly against the grain and spoon sauce over slices.

Finish mashed potatoes

Drain the cooked potatoes and garlic well and return to the warm pot. Add 3 tablespoons butter and 3 tablespoons whole milk. Mash by hand or with a ricer until smooth but still slightly textured. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, taste and adjust. Keep warm.

Check vegetables

When roasted, remove vegetables from oven and taste for seasoning; add a pinch of salt or a drizzle of olive oil if desired. Toss with 1 tablespoon chopped parsley for freshness.

Slice and assemble

Slice pork into medallions and arrange on platter. Slice rested steak thinly across the grain and fan beside the pork. Place chicken thighs whole or halved on the platter. Spoon remaining pan sauce over steak and a little over pork if desired. Serve garlic mashed potatoes and roasted vegetables as the two sides. Garnish with remaining chopped parsley and lemon wedges on the side for squeezing over chicken.