Crispy Air Fried Potatoes + Crispy Balsamic Brussel Sprouts

Ingredientes

Potatoes:

Quarter some small yukon gold potatoes and drizzle with a little olive oil, seasonings of choice, and freshly grated parmesan cheese. I used salt, pepper, garlic powder, onion powder, and Italian seasoning. Air fry at 400 degrees for 15-20 minutes, or until desired crispiness. Finish off with some freshly grated parmesan cheese.

Brussel Sprouts:

Quarter some brussel sprouts and drizzle with olive oil, salt, pepper, and lemon juice. Air fry at 375 degrees for about 10 minutes, or until desired crispiness. Finish off with balsamic glaze and freshly grated parmesan cheese.

Chimichurri sauce:

1 bunch parsley, finely chopped

Juice of 1/4 lemon

Juice of 1/4 blood orange

1/3 cup olive oil, or more as desired

1 tbsp white wine vinegar

2 cloves garlic, minced

1 tbsp calabrian chili

Salt, pepper, oregano, basil, to taste

Steak:

We used 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 temp while grilling the second side. Adjust cook time as needed for a larger or smaller steak. We like to take off around 125-130 internal temperature for a nice medium rare. Let rest, covered, for about 10 minutes before slicing. Serve over the chimichurri sauce and top with flaky salt.