A Romantic Valentine’s Day Dinner at Home

The most romantic dinners are often the ones you have at the table in your kitchen, with the lights down low, a few tea candles out, Stephane Grapelli on the stereo, and your love. A simple steak (or portobello mushroom) on the grill, a side of June potatoes, and some fresh sauteed greens are fancy enough to be special, and simple enough to be satisfying.

Rib Eye Steak
Rib Eye Steak

Take the steak out of the fridge about 30-45 minutes before bbq’ing it and let it come up to room temperature. We used a rib eye steak. Bring the bbq grill to very high heat. Right before putting the steak on, salt and pepper both sides.

Onion in Canola Oil
Onion in Canola Oil

Here’s a trick we learned from Thomas Keller. Cut a red onion in half, stab it with a fork, dip it in canola oil, and rub the very hot grill with it to clean and prepare the grill.

Put the steak on the grill and set a timer running. Aim to have the steak on for about ten minutes, and flip it halfway thru. This is for a one inch steak, medium rare. Rare would be about 8 minutes total; medium is 12 minutes total.

Peeled Red Potatoes
Peeled Red Potatoes

Make June’s roasted red potatoes.

For the vegetarians, you can make a portobello mushroom instead of steak. Add a little olive oil, salt and pepper and balsamic vinegar into the upside down cup of the mushroom, making a little pool. Let it sit for a few minutes. Then put it on the bbq, taking care not to spill the juices. Grill for about 12 minutes with no flipping.

Right at the end, prepare the greens. In a saucepan over medium heat, add olive oil, a splash of balsamic vinegar, and salt and pepper. Stir in 1/2 pound of spinach and keep stirring as it cooks down. Add more vinegar if you’d like. Serve!

Portobello Mushroom, June Potatoes and Greens
Portobello Mushroom, June Potatoes and Greens
Valentine's Dinner - Ribeye Steak, June Potatoes and Greens
Valentine's Dinner - Ribeye Steak, June Potatoes and Greens

Tomorrow, we post a molten chocolate and peanut butter cake, individually sized.

  • 1 pound ribeye steak
  • 1 portobello mushroom
  • 8 small red potatoes
  • 1/2 red onion (for cleaning the grill)
  • 1 whole head of garlic
  • olive oil
  • 1/2 pound spinach
  • balsamic vinegar
  • salt and pepper

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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