Name: Bistro Duo: Seared Beef & Pan-Roasted Chicken with Garlic-Herb Rice and Crispy Smashed Potatoes
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Modern American (French technique)
Ingredients: 400 g beef sirloin (or flank/sirloin steak), trimmed; 480 g boneless skinless chicken thighs; 200 g long-grain white rice (dry); 800 g Yukon Gold potatoes, medium, unpeeled; 4 tbsp extra-virgin olive oil; 2 tbsp unsalted butter; 1 medium (150 g) large yellow onion, finely diced; 4 cloves (approx 12 g) garlic, smashed then minced; 650 ml low-sodium chicken stock; 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (15 ml) Worcestershire sauce; 1 tsp smoked paprika; 1 tsp dried thyme; 2 tsp (approx 12 g), divided kosher salt; 1 tsp, divided freshly ground black pepper; 2 tbsp (approx 8 g) fresh parsley, chopped

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