Steak + baked potato + calabrian chili butter + calabrian chili chimichurri + roasted asparagus Baked potato: Wash and dry your russet potatoes. Poke holes all over with a fork. Coat in olive oil and sprinkle with kosher salt. Roast in oven at 450 for about 45-60 minutes, depending on size of potato. Calabrian chili butter: 3 tbsp butter 2 cloves garlic, minced 2 tbsp parsley, finely chopped 2 tbsp chives, finely chopped Juice of ¼ lemon Zest of 1/4 lemon 1 tbsp calabrian chili, finely chopped Flaky salt and pepper, to taste Calabrian chili chimichurri sauce: 1 bunch parsley, finely chopped Juice of 1/4 lemon Zest of ¼ lemon 1/3 cup olive oil, or more as desired 2 tsp red wine vinegar 2 cloves garlic, minced 1 tbsp calabrian chili, finely chopped Salt, pepper, oregano, basil, to taste Steak: We used boneless rib eye. Pat dry and coat with avocado oil, kosher salt, and pepper. Grill on high heat (between 450-550 degrees) about 4 minutes a side, checking in on internal t...