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1. Pat the chicken thighs and steak dry. Mix the smoked paprika, garlic powder, half the salt and half the black pepper with 1 tablespoon of the olive oil, then rub the chicken with this mixture. Season the steak with a little of the remaining salt and pepper. Let both rest at room temperature for 20 minutes.
4 pieces Boneless skinless chicken thighs,
2 pieces Sirloin or ribeye steak,
2 tsp Smoked paprika,
1 tsp Garlic powder,
1.0 tbsp Olive oil,
1 tsp Salt,
0.5 tsp Black pepper
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2. Peel and cut the potatoes into even chunks. Place in a pot of cold water with a generous pinch of salt, bring to a boil, then simmer for 15-18 minutes until very tender. Drain well and let steam dry for 2 minutes.
2 tsp Salt,
4 piece Russet potatoes
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3. Warm the milk with the butter until melted. Mash the potatoes, stir in the warm milk mixture until smooth and creamy, and season with salt and pepper. Cover to keep warm.
2 tsp Salt,
1 tsp Black pepper,
4 tbsp Butter,
0.5 cup Whole milk
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4. Heat a grill or cast iron grill pan over high heat and lightly oil it. Grill the chicken for 5-6 minutes per side until deeply marked and cooked through to 165F (74C). Transfer to a plate and rest.
1.0 tbsp Olive oil
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5. Grill the steak for 3-4 minutes per side for medium-rare (130F/54C), or longer to your liking. Rest the steak for 5-8 minutes, then slice against the grain. Slice the chicken as well.
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6. Cut the broccoli into florets and steam or boil for 3-4 minutes until bright green and crisp-tender. Drain. Mince the garlic and saute in the remaining olive oil for 30 seconds, then toss with the broccoli, a squeeze of lemon juice, and a pinch of salt.
1.0 tbsp Olive oil,
2 tsp Salt,
0.5 piece Lemon,
2 piece Broccoli,
2 clove Garlic
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7. Divide the mash, broccoli, sliced chicken and steak among four plates. Squeeze the remaining lemon over the meat and garnish with chopped parsley.
0.5 piece Lemon,
2 tbsp Fresh parsley (garnish)
