Spicy Hoisin Skirt Steak with Roasted Potatoes (30 Minutes)

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Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

Sauteed Escarole

Grab a head of escarole and give it a good rinse, then chop it up. In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Toss in a couple of minced garlic cloves (because garlic makes everything better) and sauté until it’s fragrant, but not browned. Add your escarole, sprinkle with salt, and give it a good toss in that garlicky oil. Let it cook for about 5-7 minutes, or until it’s wilted to your liking. For a finishing touch, a squeeze of lemon juice brightens it up.

Honey Glazed Carrots

Begin by cleaning and peeling your carrots. If they're large, you might want to slice them into smaller, uniform pieces for even cooking. In a pan, bring a bit of water to a simmer and add the carrots, letting them steam until they're tender but still have a bite. Drain any excess water, then return the pan to the heat. Add a good dollop of butter and let it melt, followed by a generous drizzle of honey. Toss the carrots in this buttery, sweet mixture, seasoning with a pinch of salt and maybe a sprinkle of fresh thyme or parsley for an herbal touch. Let them cook a bit longer until they're beautifully glazed and glistening.