50+ Irresistible Easter Steak Recipes for Every Taste and Occasion

Easter is a time for family gatherings, delicious meals, and celebrating the arrival of spring.

While ham and lamb are traditional Easter dishes, steak offers a hearty and elegant alternative that will impress your guests.

Whether you prefer a tender filet mignon, a juicy ribeye, or a flavorful skirt steak, there’s a recipe for every taste and occasion.

From bold marinades and crusts to rich sauces and fresh herb toppings, steak can be the centerpiece of your Easter dinner.

In this article, we’ve compiled a collection of over 50 mouthwatering Easter steak recipes that will help you elevate your holiday celebration.

With options ranging from classic to creative, you’ll find the perfect recipe to suit your style and make your Easter meal unforgettable.

50+ Irresistible Easter Steak Recipes for Every Taste and Occasion

Steak is the ultimate showstopper for any holiday meal, and Easter is no exception.

With these 50+ Easter steak recipes, you’ll be able to offer your family and friends a range of delicious options, each bursting with flavor and perfect for the season.

Whether you’re looking for a simple, classic preparation or something more adventurous with bold flavors, there’s a recipe that will satisfy everyone’s taste buds.

Don’t be afraid to experiment with different cuts, marinades, and sides to create a memorable Easter dinner.

Get ready to impress your guests with these exceptional steak dishes, and make this Easter a truly special occasion!

Grilled Easter Ribeye Steak with Garlic Herb Butter

This succulent grilled ribeye steak is the perfect centerpiece for your Easter dinner. With a rich garlic herb butter topping, it brings a savory, mouthwatering flavor that’s sure to impress guests. The combination of tender steak and aromatic butter creates a perfect balance of rich and refreshing flavors that complement Easter sides beautifully.

Ingredients:

• 2 ribeye steaks (about 1.5 inches thick)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh thyme, chopped
• 1/2 cup unsalted butter, softened
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard

Instructions:

1. Preheat your grill to medium-high heat.
2. Rub the ribeye steaks with olive oil and season generously with salt and pepper.
3. Grill the steaks for 4-6 minutes per side, or until they reach your desired doneness (120°F for rare, 130°F for medium-rare, 140°F for medium).
4. While the steaks are grilling, prepare the garlic herb butter. In a bowl, combine softened butter, minced garlic, fresh parsley, thyme, lemon juice, and Dijon mustard. Mix well.
5. Once the steaks are cooked, remove them from the grill and let them rest for 5 minutes.
6. Top each steak with a dollop of the garlic herb butter and serve immediately.

This Grilled Easter Ribeye Steak with Garlic Herb Butter is a luxurious and flavorful dish that will elevate your Easter meal. The rich, juicy steak paired with the aromatic garlic herb butter offers a refined taste that will have everyone asking for the recipe. Serve with roasted vegetables or mashed potatoes for a complete, mouthwatering Easter feast.

Pan-Seared Easter Filet Mignon with Red Wine Reduction Sauce

Pan-seared filet mignon paired with a luscious red wine reduction sauce is a classic dish that never fails to impress. Perfect for Easter dinner, this recipe combines the tenderness of filet mignon with a rich, velvety sauce that brings out the best flavors in the meat. This elegant dish is simple to prepare yet refined enough to be the star of your Easter celebration.

Ingredients:

• 4 filet mignon steaks (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup red wine (Cabernet Sauvignon works best)
• 1/2 cup beef broth
• 1 tbsp shallots, finely chopped
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium-high heat. Season the filet mignon steaks with salt and pepper on both sides.
3. Sear the steaks for 3-4 minutes on each side until browned. Transfer the skillet to the oven and roast the steaks for 5-7 minutes, or until they reach your desired doneness.
4. While the steaks are roasting, prepare the red wine reduction sauce. In the same skillet, add the shallots and cook for 2 minutes until softened.
5. Add the red wine and beef broth to the skillet, scraping up any browned bits from the bottom of the pan. Bring to a boil and simmer for 10-12 minutes, or until the sauce has reduced by half.
6. Stir in the butter and thyme leaves, allowing the sauce to thicken and become silky smooth.
7. Remove the steaks from the oven and let them rest for 5 minutes. Drizzle the red wine reduction sauce over the steaks and serve immediately.

This Pan-Seared Easter Filet Mignon with Red Wine Reduction Sauce is the epitome of elegance, making it a fantastic choice for your Easter meal. The tender, juicy filet mignon paired with the deep, rich flavors of the red wine sauce creates a memorable dish that is both sophisticated and comforting. Pair with your favorite sides for a full holiday experience that will impress every guest.

Easter Sirloin Steak with Balsamic Glaze and Roasted Vegetables

This Easter Sirloin Steak with Balsamic Glaze and Roasted Vegetables brings a burst of flavor and color to your table. The savory sirloin steak is topped with a sweet and tangy balsamic glaze, while roasted vegetables like carrots, Brussels sprouts, and potatoes create the perfect accompaniment. This dish offers a well-rounded, satisfying Easter dinner that’s both easy and impressive.

Ingredients:

• 4 sirloin steaks (8 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tsp Dijon mustard
• 1 tbsp fresh basil, chopped
• 1 lb baby carrots, peeled
• 1 lb Brussels sprouts, halved
• 1 lb baby potatoes, halved

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the baby carrots, Brussels sprouts, and baby potatoes in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and golden.
3. While the vegetables roast, heat olive oil in a large skillet over medium-high heat. Season the sirloin steaks with salt and pepper on both sides.
4. Cook the steaks for 4-5 minutes per side until browned and cooked to your desired doneness.
5. In a small saucepan, combine balsamic vinegar, honey, and Dijon mustard. Bring to a boil over medium heat and cook for 5-7 minutes, until the glaze has thickened.
6. Drizzle the balsamic glaze over the cooked steaks and sprinkle with fresh basil.
7. Serve the steaks with the roasted vegetables on the side.

This Easter Sirloin Steak with Balsamic Glaze and Roasted Vegetables is a well-balanced and flavorful dish that combines the savory depth of steak with the sweetness of balsamic glaze. The roasted vegetables add a delightful texture and earthy flavor to the meal, making it a complete and satisfying choice for Easter. Whether for a small family gathering or a festive celebration, this recipe will surely be a hit at your table.

Herb-Crusted Easter T-Bone Steak with Lemon Butter Sauce

A flavorful herb-crusted T-bone steak paired with a zesty lemon butter sauce creates a sophisticated yet simple Easter dinner. The steak’s bold herb seasoning enhances the meat’s natural flavor, while the lemon butter sauce provides a refreshing contrast. This recipe is perfect for anyone looking to impress guests with a rich and savory steak dish.

Ingredients:

• 2 T-bone steaks (1.5 inches thick)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 4 cloves garlic, minced
• 1/2 cup unsalted butter, softened
• 2 tbsp lemon juice
• Zest of 1 lemon

Instructions:

1. Preheat your grill or skillet to medium-high heat.
2. Rub the T-bone steaks with olive oil and season generously with salt, pepper, rosemary, thyme, and minced garlic.
3. Grill the steaks for 4-6 minutes per side, or until they reach your preferred doneness.
4. While the steaks cook, prepare the lemon butter sauce. In a small bowl, combine softened butter, lemon juice, and lemon zest. Mix well.
5. Once the steaks are cooked to your liking, remove them from the heat and let them rest for 5 minutes.
6. Top each steak with a dollop of lemon butter sauce and serve with your favorite sides.

The Herb-Crusted Easter T-Bone Steak with Lemon Butter Sauce is a vibrant and indulgent option for your Easter celebration. The herb-crusted exterior adds an earthy, aromatic layer to the tender steak, while the zesty lemon butter sauce brightens the flavors with a burst of freshness. This dish is perfect for guests who appreciate a balance of rich and tangy flavors. Serve it alongside roasted vegetables or a spring salad for a complete, delightful meal.

Easter New York Strip Steak with Parmesan Mashed Potatoes

This Easter, indulge in a perfectly cooked New York strip steak paired with creamy Parmesan mashed potatoes. The steak is seared to perfection, offering a crispy exterior and juicy interior, while the mashed potatoes are elevated with a rich, cheesy flavor. This dish is both hearty and refined, making it an excellent choice for a celebratory Easter meal.

Ingredients:

• 4 New York strip steaks (8 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 large russet potatoes, peeled and diced
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh chives, chopped

Instructions:

1. Preheat your grill or skillet to medium-high heat.
2. Rub the New York strip steaks with olive oil and season with salt and pepper on both sides.
3. Grill the steaks for 4-5 minutes per side, or until they reach your desired doneness.
4. While the steaks are cooking, make the Parmesan mashed potatoes. Boil the diced potatoes in salted water until tender (about 15-20 minutes).
5. Drain the potatoes and return them to the pot. Add the heavy cream, butter, and Parmesan cheese. Mash until smooth and creamy.
6. Season the mashed potatoes with salt and pepper to taste, then stir in chopped chives.
7. Let the steaks rest for 5 minutes before serving. Serve the steaks with a generous scoop of Parmesan mashed potatoes.

The Easter New York Strip Steak with Parmesan Mashed Potatoes combines two classic comfort foods into one perfect dish. The rich, tender steak pairs wonderfully with the creamy, cheesy mashed potatoes, creating a harmonious meal that’s sure to please. This recipe is a great choice for a special Easter dinner, offering a mix of elegant and hearty flavors that will satisfy your guests.

Honey Mustard Glazed Easter Porterhouse Steak

This Honey Mustard Glazed Easter Porterhouse Steak is a sweet and tangy twist on a classic steak dinner. The rich, succulent porterhouse steak is glazed with a delicious honey mustard sauce that adds a layer of complexity and depth. Paired with a fresh side of greens or roasted vegetables, this dish makes a perfect Easter feast that will have everyone coming back for more.

Ingredients:

• 2 porterhouse steaks (1.5 inches thick)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 2 tbsp butter
• Fresh parsley, for garnish

Instructions:

1. Preheat your grill or skillet to medium-high heat.
2. Season the porterhouse steaks with olive oil, salt, and pepper.
3. Grill the steaks for 5-7 minutes per side, or until they reach your preferred doneness.
4. While the steaks are cooking, prepare the honey mustard glaze. In a small saucepan, combine honey, Dijon mustard, whole grain mustard, and apple cider vinegar. Bring to a simmer and cook for 5-7 minutes, allowing the glaze to thicken.
5. Stir in butter to give the glaze a smooth, velvety texture.
6. Once the steaks are cooked, remove them from the grill and let them rest for 5 minutes.
7. Brush the honey mustard glaze generously over the steaks and garnish with fresh parsley before serving.

The Honey Mustard Glazed Easter Porterhouse Steak brings a delightful balance of sweetness and tang to your Easter meal. The savory, juicy steak is complemented perfectly by the rich and flavorful glaze, creating a memorable dish that will be the highlight of your celebration. Pair with roasted potatoes or a fresh spring salad for a complete and satisfying meal that is sure to impress your guests.

Easter Garlic and Rosemary Steak with Creamy Spinach

This Easter, try a steak dish that’s full of aromatic herbs and creamy goodness. The garlic and rosemary-marinated steak pairs wonderfully with a rich and velvety spinach side. The bold flavors of the steak combined with the smoothness of the spinach make this recipe an unforgettable choice for a festive dinner.

Ingredients:

• 2 ribeye steaks (1.5 inches thick)
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp butter
• 4 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated

Instructions:

1. In a small bowl, combine garlic, rosemary, olive oil, salt, and pepper. Rub this marinade all over the steaks and let them sit for 30 minutes at room temperature.
2. Heat a skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare (adjust for preferred doneness).
3. While the steaks are cooking, melt butter in another pan over medium heat. Add spinach and cook until wilted, about 2-3 minutes.
4. Add heavy cream to the spinach and stir in Parmesan cheese. Cook for an additional 3-4 minutes, until the sauce thickens.
5. Let the steaks rest for 5 minutes before serving. Plate the steaks and top with a generous helping of creamy spinach.

This Garlic and Rosemary Steak with Creamy Spinach is a luxurious and flavorful Easter dinner. The herbaceous steak pairs beautifully with the rich, creamy spinach, creating a balanced dish that will leave your guests asking for seconds. It’s the perfect combination of savory, tender meat and comforting vegetables, making it an ideal choice for your Easter table.

Balsamic and Fig-Glazed Easter Steak with Roasted Potatoes

Sweet and savory come together in this balsamic and fig-glazed Easter steak recipe. The rich flavor of the steak is complemented by a tangy-sweet glaze made with balsamic vinegar and figs. Paired with roasted potatoes, this dish is a sophisticated, easy-to-make option that will add a special touch to your Easter dinner.

Ingredients:

• 4 flank steaks (8 oz each)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/2 cup balsamic vinegar
• 1/2 cup dried figs, chopped
• 1 tbsp honey
• 2 tbsp fresh thyme, chopped
• 1 lb baby potatoes, halved
• 2 tbsp olive oil (for potatoes)
• 1 tbsp fresh rosemary, chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, rosemary, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
2. While the potatoes roast, season the flank steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the steaks for 4-5 minutes per side, or until they reach your desired doneness.
3. In a small saucepan, combine balsamic vinegar, chopped figs, and honey. Bring to a simmer and cook for 8-10 minutes, or until the glaze thickens slightly.
4. Once the steaks are cooked, remove them from the skillet and let them rest for 5 minutes. Drizzle the balsamic-fig glaze over the steaks and serve with the roasted potatoes on the side.

This Balsamic and Fig-Glazed Easter Steak with Roasted Potatoes offers a perfect blend of savory and sweet. The figs add a subtle sweetness that complements the rich, juicy steak, while the roasted potatoes bring a comforting side to the dish. This recipe is an excellent way to bring a touch of elegance to your Easter dinner, combining simple ingredients to create a memorable meal.

Grilled Easter Porterhouse Steak with Chimichurri Sauce

Elevate your Easter dinner with this Grilled Porterhouse Steak, paired with a zesty, herby chimichurri sauce. The steak is perfectly grilled for a smoky, charred exterior, while the chimichurri sauce adds a fresh, tangy bite that brings the entire dish to life. This recipe is perfect for a festive spring gathering, providing bold, vibrant flavors that will impress your guests.

Ingredients:

• 2 porterhouse steaks (1.5 inches thick)
• Salt and pepper, to taste
• 2 tbsp olive oil (for grilling)
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup olive oil (for chimichurri)

Instructions:

1. Preheat your grill to medium-high heat. Rub the porterhouse steaks with olive oil and season generously with salt and pepper.
2. Grill the steaks for 5-7 minutes per side, or until they reach your preferred doneness.
3. While the steaks are grilling, prepare the chimichurri sauce by combining parsley, cilantro, red wine vinegar, lemon juice, garlic, red pepper flakes, and olive oil in a small bowl. Stir well.
4. Once the steaks are cooked, remove them from the grill and let them rest for 5 minutes.
5. Drizzle the chimichurri sauce over the steaks and serve immediately with your favorite side dishes.

The Grilled Easter Porterhouse Steak with Chimichurri Sauce brings vibrant, zesty flavors to your holiday table. The smoky, juicy steak pairs perfectly with the fresh, tangy chimichurri sauce, creating a balanced and flavorful meal that will leave a lasting impression. This dish is an excellent choice for a spring Easter gathering, offering a delicious and hearty steak experience with a touch of brightness from the chimichurri.

Espresso and Brown Sugar Crusted Easter Sirloin Steak

For a bold and rich Easter steak dinner, try this Espresso and Brown Sugar Crusted Sirloin Steak. The combination of espresso and brown sugar creates a savory-sweet crust that enhances the steak’s natural flavors. Paired with a simple side of sautéed mushrooms and garlic, this dish offers an exciting twist on a traditional steak dinner.

Ingredients:

• 2 sirloin steaks (1 inch thick)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp brown sugar
• 1 tbsp ground espresso
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp butter
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced

Instructions:

1. Preheat your grill or skillet to medium-high heat.
2. Rub the sirloin steaks with olive oil and season with salt and pepper.
3. In a small bowl, mix together the brown sugar, espresso, smoked paprika, and garlic powder. Press the mixture onto both sides of the steaks to form a crust.
4. Grill the steaks for 4-5 minutes per side, or until they reach your desired doneness.
5. While the steaks are cooking, melt butter in a skillet over medium heat. Add the mushrooms and garlic, cooking until the mushrooms are tender and golden brown, about 5-7 minutes.
6. Let the steaks rest for 5 minutes after cooking. Serve with the sautéed mushrooms on the side.

The Espresso and Brown Sugar Crusted Sirloin Steak is a flavorful and unique dish for your Easter celebration. The boldness of the espresso and the sweetness of the brown sugar create a mouthwatering crust that caramelizes beautifully during grilling. Paired with earthy sautéed mushrooms, this dish is a deliciously sophisticated choice for your holiday table.

Mediterranean-Style Easter Ribeye Steak with Feta and Olives

Bring a taste of the Mediterranean to your Easter table with this Mediterranean-style Ribeye Steak. Topped with a tangy feta cheese, Kalamata olives, and fresh herbs, this dish adds a vibrant and savory twist to your Easter steak dinner. Paired with roasted vegetables, this recipe offers a bright, refreshing take on traditional steak fare.

Ingredients:

• 2 ribeye steaks (1.5 inches thick)
• Olive oil, for grilling
• Salt and pepper, to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, chopped
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar

Instructions:

1. Preheat your grill or skillet to medium-high heat.
2. Brush the ribeye steaks with olive oil and season with salt and pepper.
3. Grill the steaks for 5-6 minutes per side for medium-rare, or longer for your preferred doneness.
4. While the steaks cook, prepare the Mediterranean topping. In a small bowl, combine feta cheese, chopped olives, oregano, parsley, lemon juice, and red wine vinegar. Stir well.
5. Once the steaks are done, remove them from the grill and let them rest for 5 minutes.
6. Top each steak with the Mediterranean feta and olive mixture and serve with your favorite roasted vegetables.

The Mediterranean-Style Easter Ribeye Steak with Feta and Olives is a delightful fusion of flavors that bring freshness and tanginess to your Easter meal. The savory steak paired with the briny olives and creamy feta creates an exciting combination that is both satisfying and light. This dish is perfect for anyone who enjoys Mediterranean flavors and is looking for a delicious way to elevate their Easter celebration.

Spicy Honey-Lime Glazed Easter Filet Mignon

This Spicy Honey-Lime Glazed Filet Mignon brings a perfect balance of sweetness and heat, making it a wonderful option for an Easter steak dinner. The honey-lime glaze has a touch of heat from chili flakes and a bright citrus flavor that complements the rich, tender filet mignon. Pair it with a light side of grilled asparagus or a fresh salad to complete this flavorful dish.

Ingredients:

• 2 filet mignon steaks (6 oz each)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 3 tbsp honey
• 1 tbsp lime juice
• 1/2 tsp chili flakes
• 2 cloves garlic, minced
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your grill or skillet to medium-high heat.
2. Season the filet mignon steaks with salt and pepper and rub with olive oil.
3. Grill the steaks for 3-4 minutes per side for medium-rare, or longer if you prefer them more done.
4. While the steaks are cooking, prepare the glaze. In a small saucepan, combine honey, lime juice, chili flakes, and minced garlic. Bring to a simmer and cook for 3-4 minutes, allowing the glaze to thicken slightly.
5. Once the steaks are cooked, remove them from the grill and let them rest for 5 minutes.
6. Drizzle the spicy honey-lime glaze over the steaks and garnish with fresh cilantro before serving.

The Spicy Honey-Lime Glazed Filet Mignon offers a delightful balance of flavors, with the sweetness of honey and the zing of lime accented by a hint of spice. The tender, juicy filet mignon is the perfect canvas for this bold, flavorful glaze, creating an unforgettable Easter meal. This dish is perfect for those looking for a steak with a unique twist that’s sure to wow your guests.

Brown Butter and Blue Cheese Easter New York Strip Steak

If you’re looking for a steak with luxurious flavors this Easter, this Brown Butter and Blue Cheese New York Strip Steak is an excellent choice. The rich and nutty brown butter perfectly complements the creamy and tangy blue cheese, making this dish a standout. Pair it with roasted vegetables or a simple green salad for a decadent yet balanced meal.

Ingredients:

• 2 New York strip steaks (1 inch thick)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup unsalted butter
• 1/4 cup crumbled blue cheese
• 1 tbsp fresh thyme leaves
• 1 tbsp garlic, minced
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill or skillet to medium-high heat.
2. Rub the New York strip steaks with olive oil and season generously with salt and pepper.
3. Grill the steaks for 5-6 minutes per side, or until they reach your preferred doneness.
4. While the steaks cook, melt the butter in a small pan over medium heat. Add the minced garlic and thyme, cooking for about 2 minutes, until fragrant.
5. Once the butter begins to brown, remove the pan from the heat and stir in the blue cheese. Allow it to melt and form a creamy sauce.
6. Let the steaks rest for 5 minutes after cooking. Drizzle the brown butter and blue cheese sauce over the steaks and garnish with fresh parsley before serving.

The Brown Butter and Blue Cheese New York Strip Steak is an indulgent Easter dish that combines rich flavors with a satisfying texture. The nutty brown butter and sharp blue cheese add depth to the tender steak, making each bite a delightful experience. This recipe is perfect for a festive holiday meal that feels both elegant and comforting.

Herb-Crusted Easter T-Bone Steak with Roasted Garlic Mashed Potatoes

This Herb-Crusted T-Bone Steak is a savory and hearty choice for Easter. The crust of fresh herbs and garlic adds a fragrant, crispy exterior to the juicy steak, while the creamy roasted garlic mashed potatoes are the perfect complement. This recipe is ideal for a family-style Easter dinner where everyone can enjoy a robust, flavorful meal.

Ingredients:

• 2 T-bone steaks (1.5 inches thick)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 4 large potatoes, peeled and cubed
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1 head of garlic, roasted

Instructions:

1. Preheat your oven to 400°F (200°C). Place the peeled and cubed potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes.
2. While the potatoes cook, rub the T-bone steaks with olive oil and season with salt and pepper. In a small bowl, combine chopped parsley, thyme, minced garlic, and Dijon mustard. Coat the steaks with the herb mixture.
3. Heat a grill or skillet over medium-high heat. Grill the steaks for 5-7 minutes per side for medium-rare or to your desired doneness.
4. While the steaks cook, mash the potatoes with heavy cream, butter, and the roasted garlic. Season with salt and pepper to taste.
5. Let the steaks rest for 5 minutes before serving. Serve the herb-crusted T-bone steaks alongside the creamy roasted garlic mashed potatoes.

The Herb-Crusted Easter T-Bone Steak with Roasted Garlic Mashed Potatoes is a rich, satisfying dish that combines bold flavors with comfort. The fragrant herb crust on the steak adds layers of flavor, while the creamy, garlicky mashed potatoes provide a perfect balance. This recipe will make your Easter dinner feel truly special, offering a delicious combination of textures and tastes.

Lemon and Mint Marinated Easter Skirt Steak with Cucumber Yogurt Sauce

This Lemon and Mint Marinated Skirt Steak brings a refreshing, light twist to your Easter dinner. The marinade, packed with citrus and fresh herbs, infuses the steak with vibrant flavors. Paired with a cooling cucumber yogurt sauce, this dish is perfect for a spring celebration, offering a balance of brightness and savory richness that will excite your taste buds.

Ingredients:

• 2 skirt steaks (1 lb)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 tbsp lemon zest
• 1/4 cup fresh mint, chopped
• 1 tbsp honey
• 1/4 cup lemon juice
• 1 cup plain Greek yogurt
• 1/2 cucumber, finely diced
• 1 tbsp fresh dill, chopped

Instructions:

1. In a bowl, combine lemon zest, lemon juice, honey, mint, olive oil, salt, and pepper. Marinate the skirt steaks in this mixture for at least 30 minutes, or up to 2 hours.
2. Preheat your grill or skillet to medium-high heat. Grill the skirt steaks for 3-4 minutes per side for medium-rare or longer for desired doneness.
3. While the steaks are cooking, mix the Greek yogurt, diced cucumber, and fresh dill in a small bowl. Season with salt and pepper to taste.
4. Once the steaks are done, let them rest for 5 minutes before slicing against the grain.
5. Serve the steak slices with the cucumber yogurt sauce on the side.

The Lemon and Mint Marinated Skirt Steak with Cucumber Yogurt Sauce is a bright and refreshing Easter dish that’s perfect for a spring feast. The tangy lemon and mint marinade infuses the steak with fresh, vibrant flavors, while the creamy cucumber yogurt sauce provides a cooling contrast. This light yet flavorful dish will leave a lasting impression on your guests and make your Easter dinner feel fresh and exciting.

Note: More recipes are coming soon!