Craving that classic steakhouse experience at home? This hearty platter delivers smoky, juicy grilled steaks paired with creamy loaded baked potatoes, crisp asparagus, cheesy mac and cheese, and a vibrant chimichurri sauce. It’s the kind of meal that turns an ordinary weekend into a gourmet backyard celebration. Perfect for family gatherings, cookouts, or anyone who loves the rich taste of perfectly seared beef and buttery sides.
- How do you like your steak cooked – rare, medium, or well-done?
- What’s your favorite side dish to pair with grilled steak?
- Have you ever tried chimichurri sauce with your meat before?
- Do you prefer ribeye, T-bone, or sirloin for grilling?
Full Recipe:
Ingredients:
For the Steaks:
- 2 ribeye or T-bone steaks (1½ inches thick)
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 2 tbsp butter
- 1 tbsp garlic herb butter (for topping)
For the Loaded Baked Potatoes:
- 2 large russet potatoes
- 2 tbsp butter
- ¼ cup sour cream
- ½ cup shredded cheddar cheese
- 2 tbsp cooked bacon bits
- 1 tbsp chopped chives
- Salt and pepper to taste
For the Grilled Asparagus:
- 1 bunch fresh asparagus
- 1 tbsp olive oil
- Salt and pepper
- 1 tsp garlic powder
For the Cheesy Mac & Cheese:
- 1 cup elbow macaroni
- 1 tbsp butter
- 1 tbsp flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley (finely chopped)
- 3 cloves garlic (minced)
- ½ cup olive oil
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- Salt and black pepper to taste
Instructions:
- Prepare the Steaks:
Rub the steaks with olive oil, salt, and pepper. Let them rest at room temperature for 30 minutes.
Preheat your grill to high heat. Grill the steaks for 4–5 minutes per side (depending on desired doneness).
Add a pat of butter on top right before removing them from the grill. Rest for 5–10 minutes before serving. - Loaded Baked Potatoes:
Bake the potatoes at 400°F (200°C) for about 1 hour until soft.
Slice open, scoop out part of the inside, and mix it with butter, sour cream, salt, and pepper.
Fill back the shells, top with cheese and bacon bits, and bake for another 10 minutes until golden. Garnish with chives. - Grilled Asparagus:
Toss asparagus with olive oil, garlic powder, salt, and pepper.
Grill for 3–4 minutes until tender and lightly charred. - Cheesy Mac & Cheese:
Boil macaroni until al dente. In a pan, melt butter, whisk in flour, then add milk to make a roux.
Stir in cheese until creamy. Season with salt and pepper. Combine with macaroni. - Chimichurri Sauce:
Mix parsley, garlic, olive oil, vinegar, and spices in a bowl. Let rest for at least 20 minutes before serving.
Arrange the grilled steak at the center of a wooden serving board. Place the loaded potatoes beside it, followed by the grilled asparagus and a small bowl of chimichurri sauce. Add a small ramekin of barbecue sauce or mac and cheese for contrast. Finish with a pat of garlic butter melting over the steak for that irresistible restaurant look. Serve immediately while warm.
Bring the steakhouse to your home with this all-in-one grilled feast! Juicy, tender, and loaded with bold flavors – this platter is the ultimate comfort food for meat lovers. Whether it’s a weekend BBQ or a special family dinner, this recipe will impress everyone at the table.
Enjoy