Lemon Pepper Garlic Butter Steak & Crispy Truffle Potatoes Plate

Heat olive oil in a large skillet over medium-high heat. Add the steak cubes and sear for 3-4 minutes per side, or until golden brown and cooked to your desired doneness. Remove the steak from the skillet and set aside.
In the same skillet, melt butter and add minced garlic. Cook for 1-2 minutes until fragrant.
Add lemon zest and lemon pepper seasoning to the skillet, stirring to combine. Return the steak to the pan and toss to coat in the garlic butter mixture. Season with salt and pepper. Set aside.
2. Make the Crispy Truffle Potatoes:

Preheat your oven to 425°F (220°C).
Place the boiled potatoes on a baking sheet and gently smash them with the back of a fork or a potato masher.
Drizzle olive oil and truffle oil over the potatoes, then season with salt and pepper. Sprinkle with Parmesan cheese.
Roast for 20-25 minutes, flipping halfway through, until the potatoes are crispy and golden. Garnish with chopped parsley.
3. Roast the Garlic Asparagus:

Preheat your oven to 400°F (200°C).
Place the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with minced garlic, salt, and pepper.
Roast for 15-20 minutes, or until tender and slightly charred.
4. Char the Red Onions:

Heat olive oil in a skillet over medium-high heat. Add the sliced red onion and cook for 4-5 minutes, stirring occasionally, until slightly charred and softened. Season with salt and pepper.
5. Make the Spicy Garlic Aioli:

In a small bowl, combine mayonnaise, sriracha sauce, garlic powder, and lemon juice. Stir to combine. Season with salt and pepper to taste.
Serving and Storage Tips