This is one of my favorite meals to make when I’m hosting two to three people— it’s simple, intentional, and comes together beautifully. The steak is pan-seared with a buttery crust and finished with a bright chimichurri that adds freshness and depth. I serve it with air-fried sweet potatoes, pearled couscous, a fresh kale salad, and crispy chickpeas. It’s balanced, nourishing, and perfect for when you want to host with ease. Feel free to multiply the quantities based on how many people you’re hosting.

Pearled Couscous

Ingredients:

• 1⅔ cups water
• 1 tbsp olive oil
• A sprinkle of salt
• 1 cup pearled couscous (I love the Trader Joe’s one)
• A small piece of butter (optional, for finishing)

Instructions:

1. In a small pot, combine water, olive oil, and salt. Bring to a boil over medium-high heat.
2. Once boiling, stir in the couscous and reduce heat to medium.
3. Let simmer gently for about 10 minutes, stirring occasionally to prevent sticking — be gentle to keep the pearls intact.
4. Once the water is absorbed and the couscous is tender, remove from heat. Add a small piece of butter and gently mix to fluff. Keep covered until ready to serve.

Note: It’s normal for pearled couscous to clump up slightly as it sits. Just give it a gentle mix before serving to loosen it back up.

Air-Fried Sweet Potatoes

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• Olive oil, to coat
• A generous coating of steak seasoning (I recommend Grill Mates Montreal Steak Seasoning)
• About ½ tbsp garlic powder
• A sprinkle of black pepper

Instructions:

1. Peel and cut sweet potatoes into evenly sized cubes.
2. Toss with olive oil and seasonings until well coated.
3. Place in air fryer basket in a single layer (cook in batches if needed).
4. Air fry at 400°F for 25–30 minutes, shaking halfway through. They should be fork-tender with crispy edges.

Pan-Seared Steak with herb butter baste

Ingredients (For 2 NY Strip Steaks):

• 2 New York Strip steaks (or bone-in cut of choice)
• Salt, black pepper, garlic powder, and steak seasoning — season generously to your liking (I recommend Grill Mates Montreal Steak Seasoning)
• 1 tbsp olive oil
• 2 tbsp butter
• 2–3 sprigs of fresh thyme or rosemary
• 2 garlic cloves, smashed

Instructions:

1. Let the steaks sit at room temperature for 20–30 minutes before cooking — this helps them cook more evenly.
2. Pat the steaks dry. Season both sides thoroughly with salt, pepper, garlic powder, and steak seasoning. Don’t be shy — this is key for a flavorful crust.
3. Place a skillet on the stove and bring it to medium-low heat. Give it a few minutes to heat up fully before adding oil.
4. Drizzle in olive oil. Hold each steak upright and sear the fat cap for about 1 minute.
5. Lay the steaks flat and let them sear on the first side for 4½ minutes. Don’t move them around — let the crust build.
6. Flip and cook the second side for another 4½ minutes. Maintain medium-low heat throughout.
7. Reduce heat to low. Tilt and rotate the steaks to sear the edges for 30–45 seconds.
8. Add in your butter, herbs, and smashed garlic. Let the butter melt slowly and begin to foam.
9. Tilt the pan slightly and continuously spoon the melted butter over the steaks. This adds flavor and keeps them juicy. Baste for 1 to 2 minutes, or until the steaks are glistening and the butter is fully melted and golden.
10. Transfer steaks to a cutting board and let them rest for 3–5 minutes.
11. Slice against the grain and garnish with herbs or a drizzle of the pan butter. Serve immediately.

Note: This steak is best enjoyed fresh, the same day it’s made. While you can store leftovers, steak tends to lose some of its juiciness and tenderness once refrigerated — it won’t be quite as easy to bite into or as flavorful as when it’s freshly seared and basted.

Fresh Lime Chimichurri

Ingredients:

• 1 bunch fresh parsley, stems removed
• ½ bunch cilantro, stems removed
• 1 mini red bell pepper, finely chopped
• 1 garlic clove, minced
• Juice of 1 lime
• 4–6 tbsp olive oil (adjust for desired consistency)
• Salt, to taste
• ½ tsp dried oregano
• ¼ tsp crushed red pepper flakes (or more to taste)

Instructions:

1. Finely chop the parsley, cilantro, red bell pepper, and garlic. You can also pulse everything in a food processor for a smoother texture — but keep some texture for the best bite.
2. Transfer to a small bowl and add lime juice, olive oil, oregano, red pepper flakes, and salt. Stir to combine until it becomes a loose, spoonable sauce.
3. Taste and adjust lime, salt, or oil as needed. Use immediately or let it sit for 10–15 minutes to allow the flavors to meld.

Kale Salad with Garlic Lime Vinaigrette

Ingredients:

• 1 large bunch of kale, stems removed, finely chopped (You can also use romaine lettuce if you prefer a lighter, crispier base)
• 1 English cucumber, diced (or 2 small ones)
• 1 bell pepper, diced (or 3 mini bell peppers)
• ¼ of a red onion, finely diced
• A few fresh mint leaves, finely chopped — optional
• 1 garlic clove, minced
• Juice of 1¼ limes
• Olive oil, to taste (about 2–3 tbsp)
• Salt and black pepper, to taste
• Freshly shaved parmesan, to garnish — optional but highly recommended

Instructions:

1. Add finely chopped kale (or romaine) to a large bowl. Drizzle with olive oil and gently massage the kale for 1–2 minutes until softened and vibrant. (No need to massage if using romaine.)
2. Add diced cucumber, bell pepper, red onion, and mint (if using). Toss to combine.
3. Add the minced garlic, squeeze in fresh lime juice, and drizzle in more olive oil. Season with salt and pepper. Toss everything thoroughly.
4. Let it sit for 5–10 minutes to allow flavors to meld. Before serving, top with shaved parmesan if desired.

Note: This salad has a citrusy, savory flavor profile. If you typically prefer a sweeter dressing, feel free to adjust it to your taste — a splash of pomegranate molasses can add depth and a subtle sweetness. You can also swap in your favorite vegetables or greens based on what you have on hand and what you love.

Crispy Air-Fried Chickpeas

Ingredients:

• 1 can (15 oz) chickpeas, thoroughly rinsed and drained
• ½ tsp paprika
• ¼ tsp garlic powder
• ⅛ tsp ground cumin
• A small pinch of black pepper
• A tiny pinch of salt, only if needed (after air frying)
• Olive oil spray (optional, for extra crisp)

Instructions:

1. Once done, taste and add a pinch of salt if needed, while still warm. Let cool slightly and enjoy!
2. Rinse chickpeas thoroughly and drain. Pat dry with paper towels — the drier they are, the better the crisp.
3. Toss with paprika, garlic powder, cumin, and black pepper. Lightly spray or drizzle with olive oil if desired.
4. Air fry at 400°F for 13–15 minutes, shaking halfway. Chickpeas should be golden and crunchy, not overly hard.