Forget fancy plates and overpriced menus.
By Cathy Nguyen, Marketing and Communications Coordinator
![](https://www.thefoodgroupmn.org/wp-content/uploads/2024/01/vday-steak-dinner.png)
This Valentine’s Day, let’s keep it simple, delicious and totally homemade. We’re talking juicy sirloins with onions that melt in your mouth, a rich red wine sauce that’s so good you’ll wanna lick the pan (maybe not, but I get it) and veggie sides roasted to perfection. No pressure, just good food and good company.
Grab most of your ingredients at Fare For All, a program of The Food Group. This month, Fare For All’s HOT BUY features LOCAL Thousand Hills 11 oz. top sirloin beef steaks for just $7 each. Throw in a produce pack for $10 which includes red potatoes, yellow onions, carrots and more. Honestly, you could make this meal under $50. A steal really.
The Menu:
![](https://www.thefoodgroupmn.org/wp-content/uploads/2024/01/steak-valentines-day-dinner-768x1024.jpg)
Keep reading to follow my preferred cooking order, which took me about an hour in total (since I caramelized the onions ahead of time).
1. Caramelized Onions: I like to prepare a large batch of caramelized onions ahead of time to add to meals for the week. Cooking a large batch will save you time in the kitchen on Valentine’s Day when you should be focused on spending time with your loved ones!
![parmesan roasted red potatoes](https://www.thefoodgroupmn.org/wp-content/uploads/2024/01/IMG_2829-scaled-e1706653382727-1024x1024.jpg)
2. Crispy Potatoes: These red potatoes will take the longest to cook, so get them in the oven first. Place them skin-side up to get a nice crisp on the flat sides.
![roasted carrots](https://www.thefoodgroupmn.org/wp-content/uploads/2024/01/IMG_2847-scaled-e1706653452651-1024x1024.jpg)
3. Sweet, Sweet Carrots: While the potatoes are roasting, wash, cut and season the carrots. Spread them out on a separate baking sheet. In the oven they go with the potatoes!
Make sure to flip the potatoes halfway through roasting to prevent the flat sides from burning.
![red wine mushroom sauce](https://www.thefoodgroupmn.org/wp-content/uploads/2024/01/IMG_2859-scaled-e1706653492616-1024x1024.jpg)
4. THE Sauce: You choose if you want to pair your steaks with this lovely red wine mushroom sauce or garlic butter, but I prefer having BOTH. Even if you don’t like the taste of red wine (like me), I GUARANTEE you’ll like this sauce. I understand some people dislike mushrooms so feel free to leave them out. Bonus points if you stir in the pan juices after cooking the steaks.
![sirloin steak](https://www.thefoodgroupmn.org/wp-content/uploads/2024/01/IMG_2861-scaled-e1706337010722-1024x1024.jpg)
5. Savory Steaks: While the sauce is simmering, it’s time to cook your steaks! Patting them dry to remove moisture will ensure a nice crust around the outside. Season with salt, black pepper and whatever else you like to add. I prefer keeping my steaks simple with about half a teaspoon of salt for each pound of meat. If you’re new to cooking, feel free to finish cooking the sauce first. I don’t want you to burn anything!
6. Garlicky Butter: When the steaks are resting, prepare the garlic butter if you choose to include. (You’re going to want to.)
I hope you give these recipes a try! PLEASE feel free to customize the menu and recipes to your personal taste preferences and to accommodate any dietary restrictions. (Call me odd, but I despise the taste of black pepper and omit it from most, if not all, of my cooking.) Use veggies you already have, try a different sauce or mix up your steak seasoning. I hope you and your loved one(s) get to enjoy this meal. Happy Valentine’s Day! 💝
Originally published 1/30/24
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