Introduction
Craving a hearty, flavor-packed meal that brings steakhouse vibes right to your table? This Grilled Steak and Chicken Platter with Creamy Mushroom Pasta is the ultimate comfort food feast that checks every box—juicy meats, crispy potatoes, creamy pasta, and a fresh, zesty veggie salad. Whether you’re feeding a hungry crowd or planning a special weekend dinner, this platter is a guaranteed showstopper. Best part? It’s easier to make than you think!
Ingredients List
Grilled Steak
2 ribeye or sirloin steaks
2 tbsp olive oil
1 tsp garlic powder
Salt & freshly cracked pepper
Fresh parsley for garnish
BBQ Chicken Drumsticks
4 chicken drumsticks
2 tbsp BBQ sauce
1 tbsp smoked paprika
Salt and pepper
Creamy Mushroom Pasta
8 oz fettuccine or tagliatelle
2 tbsp butter
1 tbsp olive oil
1 small shallot, minced
2 cups sliced mushrooms (cremini or button)
1 cup heavy cream
½ cup grated Parmesan
Salt & pepper to taste
Crispy Roasted Potatoes
2 cups baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
Salt, pepper, and smoked paprika
Fresh Tomato Cucumber Salad
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ small red onion, sliced
¼ cup feta or mozzarella cubes
1 tbsp balsamic vinegar
1 tbsp olive oil
Fresh basil or parsley
Substitution Tips: Swap steak for grilled portobellos for a vegetarian option, or use Greek yogurt instead of cream in the pasta for a lighter touch.
Timing
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
This dish feels like a restaurant-quality spread, but it’s doable in under an hour!
Instructions
Step 1: Marinate and Grill the Steak
Rub steaks with olive oil, garlic powder, salt, and pepper. Let them sit at room temperature for 20 minutes. Grill on high heat for 4–5 minutes per side for medium-rare, then rest under foil before slicing.
Step 2: Bake or Grill the Chicken
Toss drumsticks in BBQ sauce, paprika, salt, and pepper. Grill over medium heat for 20–25 minutes, turning occasionally, until juices run clear. Alternatively, roast at 400°F for 30 minutes.
Step 3: Roast the Potatoes
Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Roast at 425°F for 30 minutes, flipping halfway. Aim for golden-brown, crispy edges!
Step 4: Make the Creamy Mushroom Pasta
Boil fettuccine in salted water. In a skillet, sauté shallots in butter and olive oil until translucent. Add mushrooms and cook until browned. Pour in cream, stir in Parmesan, and simmer until thickened. Toss in the drained pasta. Season to taste.
Step 5: Toss the Fresh Salad
Combine tomatoes, cucumber, onion, and cheese. Drizzle with olive oil and balsamic. Sprinkle chopped herbs and gently toss. Serve fresh.
Step 6: Plate Like a Pro
On a large serving platter, lay down the sliced steak and chicken. Scoop creamy pasta in the center. Add potatoes and salad on the sides. Garnish everything with fresh parsley.
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