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Aksesoris Rumah Bekasi

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Friday 30 January 2026 18:27:58 GMT

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Steak night for two Ingredients: 2 ribeye or sirloin steaks (room temperature) Salt and pepper 1 tbsp olive oil or high-smoke point oil For Chimichurri: ½ cup fresh parsley (finely chopped) 2 tbsp fresh oregano (or 1 tbsp dried) 3–4 garlic cloves (minced) ½ tsp red pepper flakes 2 tbsp red wine vinegar ½ cup olive oil Salt to taste Instructions: Make Chimichurri (can be done ahead): Mix parsley, oregano, garlic, red pepper flakes, and vinegar in a bowl. Slowly whisk in olive oil. Season with salt. Let sit for at least 15 mins for flavors to meld. Cook the Steak: Pat steaks dry. Season generously with salt and pepper. Heat oil in a skillet (cast iron preferred) over high heat. Sear steak 3–4 mins per side (for medium-rare), or until desired doneness. Rest 5 mins before slicing. Serve topped with chimichurri. 🥕 Caramelized Brown Sugar-Glazed Carrots Ingredients: 4–5 large carrots, peeled and cut into sticks or rounds 1 tbsp butter 1 tbsp olive oil 2 tbsp brown sugar Salt and pepper to taste Optional: pinch of cinnamon or thyme for depth Instructions: Boil or steam carrots until just tender (about 5–7 mins). Drain and set aside. In a skillet, melt butter with olive oil over medium heat. Add carrots and sauté for 2–3 mins. Sprinkle brown sugar and cook another 3–4 mins until caramelized, glossy, and slightly sticky. Season with salt and pepper. Add herbs if using. 🥦 Broccoli Stir-Fried in Duck Fat and Garlic Ingredients: Long stem broccoli 1½ tbsp duck fat 3–4 garlic cloves, thinly sliced Salt to taste Optional: squeeze of lemon or chili flakes Instructions: Blanch broccoli in salted boiling water for 1–2 mins. Drain and shock in ice water to keep color vibrant (optional, but helps texture). Heat duck fat in a skillet or wok over medium-high heat. Add garlic and sauté until just golden and fragrant. Toss in broccoli and stir-fry for 2–3 mins until crisp-tender and coated. Season with salt. Finish with lemon or chili flakes if desired. For the carrots 4–5 large carrots, peeled and cut into sticks or angled chunks 2 tbsp melted butter 2 tbsp brown sugar 1 tbsp olive oil (optional, for extra crisping) Salt and pepper to taste Optional: pinch of cinnamon, thyme, or rosemary Instructions: Preheat oven to 400°F (200°C). In a large bowl, toss the carrots with melted butter, brown sugar, olive oil (if using), salt, and any optional herbs or spices. Spread evenly on a parchment-lined baking sheet in a single layer. Roast for 25–35 minutes, flipping once halfway through, until tender and caramelized at the edges. Serve warm. Spoon over any extra glaze from the pan for added richness. #steakdinner #dinnerrecipe #DinnerIdeas #homemadedinner #asmr

Steak night for two Ingredients: 2 ribeye or sirloin steaks (room temperature) Salt and pepper 1 tbsp olive oil or high-smoke point oil For Chimichurri: ½ cup fresh parsley (finely chopped) 2 tbsp fresh oregano (or 1 tbsp dried) 3–4 garlic cloves (minced) ½ tsp red pepper flakes 2 tbsp red wine vinegar ½ cup olive oil Salt to taste Instructions: Make Chimichurri (can be done ahead): Mix parsley, oregano, garlic, red pepper flakes, and vinegar in a bowl. Slowly whisk in olive oil. Season with salt. Let sit for at least 15 mins for flavors to meld. Cook the Steak: Pat steaks dry. Season generously with salt and pepper. Heat oil in a skillet (cast iron preferred) over high heat. Sear steak 3–4 mins per side (for medium-rare), or until desired doneness. Rest 5 mins before slicing. Serve topped with chimichurri. 🥕 Caramelized Brown Sugar-Glazed Carrots Ingredients: 4–5 large carrots, peeled and cut into sticks or rounds 1 tbsp butter 1 tbsp olive oil 2 tbsp brown sugar Salt and pepper to taste Optional: pinch of cinnamon or thyme for depth Instructions: Boil or steam carrots until just tender (about 5–7 mins). Drain and set aside. In a skillet, melt butter with olive oil over medium heat. Add carrots and sauté for 2–3 mins. Sprinkle brown sugar and cook another 3–4 mins until caramelized, glossy, and slightly sticky. Season with salt and pepper. Add herbs if using. 🥦 Broccoli Stir-Fried in Duck Fat and Garlic Ingredients: Long stem broccoli 1½ tbsp duck fat 3–4 garlic cloves, thinly sliced Salt to taste Optional: squeeze of lemon or chili flakes Instructions: Blanch broccoli in salted boiling water for 1–2 mins. Drain and shock in ice water to keep color vibrant (optional, but helps texture). Heat duck fat in a skillet or wok over medium-high heat. Add garlic and sauté until just golden and fragrant. Toss in broccoli and stir-fry for 2–3 mins until crisp-tender and coated. Season with salt. Finish with lemon or chili flakes if desired. For the carrots 4–5 large carrots, peeled and cut into sticks or angled chunks 2 tbsp melted butter 2 tbsp brown sugar 1 tbsp olive oil (optional, for extra crisping) Salt and pepper to taste Optional: pinch of cinnamon, thyme, or rosemary Instructions: Preheat oven to 400°F (200°C). In a large bowl, toss the carrots with melted butter, brown sugar, olive oil (if using), salt, and any optional herbs or spices. Spread evenly on a parchment-lined baking sheet in a single layer. Roast for 25–35 minutes, flipping once halfway through, until tender and caramelized at the edges. Serve warm. Spoon over any extra glaze from the pan for added richness. #steakdinner #dinnerrecipe #DinnerIdeas #homemadedinner #asmr

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