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Market District Recipes: Valentine's Day Dinner For 2

If you're looking to impress that special someone on Valentine's Day, check out these recipes from the Giant Eagle Market District!

Valentine's Day Dinner for Two
Compliments of Giant Eagle Market District Chef Benjamin D'Amico

Serves: 2 Prep Time: 45 min Cook Time: 45 minutes

Recipes:
Chipotle Lime Marinade - Chipotle Lime Flat Iron Steak - Avocado Salad
Quick Pickled Onions - Southwestern Roasted Baby Potatoes - Pan Roasted Halibut
Roasted Grape Tomatoes - Lemon-Dill-Caper Sauce

Chipotle Lime Marinade
Ingredients:

  • 3 tbsp Lime Juice, fresh
  • ¼ cup Canola Oil
  • ¼ cup Chipotle Peppers in Adobo
  • ¼ cup Cilantro, fresh\
  • 3 tbsp Hot Sauce
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tbsp Kosher Salt
  • 1 tsp Black Pepper

Directions:
1. Place all items in a food processor, puree until smooth.

Chipotle Lime Flat Iron Steak
Ingredients:

  • 1 each Flat Iron Steak (1-1.5 lbs)
  • 1 cup Chipotle Lime Marinade
  • 1 tsp Canola Oil
  • Pinch Kosher Salt
  • Pinch Black Pepper

Directions:
1. Place the flat iron steak into a plastic zip bag and allow to sit for at least 4 hours. (overnight is proffered)
2. Remove the marinated steak from the bag, and discard the excess marinade.
3. Season the steak with salt and pepper on both sides.
4. Preheat a grill pan or large sauté pan.
5. Once pan is hot, pour a small amount of oil into the pan.
6. Cook the steak in the pan for about 3-5 minutes on each side. (internal temperature of 145F for medium)
7. Remove the steak from the pan and allow to rest for 5 minutes prior to cutting.

Avocado Salad
Ingredients:

  • 1 each Avocado, medium dice
  • 1 tbsp Lime Juice, fresh
  • 2 tbsp Cilantro, fresh, minced
  • 1 each Serrano Pepper, thinly sliced
  • ½ tbsp Kosher Salt
  • 1 tsp Black Pepper

Directions:
1. Mix all ingredients in a small bowl, gently toss and season with S&P.
2. Use avocado salad as a condiment or topping for grilled steak, chicken, or fish.

Quick Pickled Onions
Ingredients:

  • ½ each Red Onion, thinly shaved
  • 2 tbsp Lime Juice, fresh
  • 2 tbsp White Balsamic Vinegar or White Vinegar
  • ½ tbsp Kosher Salt

Directions:
1. Mix all ingredients in a small bowl.
2. Transfer to an air tight container and refrigerate for at least 4 hours.
3. Use as a topping for sandwiches, salads, spicy foods, and grilled meats.

Southwestern Roasted Baby Potatoes
Ingredients:

  • 1 bag Baby Red Potatoes
  • 2 tbsp Canola Oil
  • ½ tbsp Cumin
  • ¼ tsp Coriander, ground
  • ½ tbsp Garlic Powder
  • ½ tbsp Onion Powder
  • ½ tsp Chili Powder
  • 1 tbsp Kosher Salt
  • 1 tsp Black Pepper

Directions:
1. Preheat oven to 350F.
2. Toss the potatoes, oil, and seasoning together in a medium bowl. Toss until completely coated.
3. Place the potatoes onto a foil lined baking tray.
4. Roast potatoes for 35-40 minutes.

Pan Roasted Halibut
Ingredients:

  • 2-6 oz pieces Halibut, skinless, cut into fillets (Sea Bass or Tilapia also work)
  • 1 tbsp Canola Oil
  • ½ tbsp Kosher Salt
  • 1 tsp Black Pepper

Directions:
1. Heat oil in a sauté pan over medium heat. (a non stick pan is recommended)
2. Season the Halibut with S&P on both sides.
3. Place the halibut presentation side down in the hot pan.
4. Sear the halibut in the pan for 3-5 minutes.
5. Gently flip the halibut with either a spatula or tongs, cook for an additional 3-5 minutes.
6. Place the halibut into the oven for 5 minutes to finish cooking. (internal temperature should be above 145F)

Roasted Grape Tomatoes
Ingredients:

  • 1 pint Assorted Grape Tomatoes, halved
  • 1 tbsp Olive Oil
  • 1 tbsp Thyme, fresh, minced
  • 2 tbsp Parsley, fresh, minced
  • ¼ tsp Garlic Powder
  • ½ tbsp Kosher Salt
  • ½ tsp Black Pepper

Directions:
1. Preheat oven to 350F.
2. In a medium bowl, toss the tomatoes with all ingredients except the parsley.
3. Place the tomatoes onto a foil lined baking tray and roast for 25-30 minutes, until tomatoes are nicely roasted. (if too much liquid appears in the pan, drain it and continue to roast tomatoes)
4. Once roasted, place into a bowl and toss with the parsley.
5. Allow to chill slightly before serving, makes a great accompaniment to fish and chicken.

Lemon-Dill-Caper Sauce
Ingredients:

  • 1 tbsp Olive Oil
  • ½ stick Butter, cut into small pieces
  • 3 tbsp White Wine, Chardonnay or Pinot Grigio
  • 2 tbsp Lemon Juice, fresh
  • 3 tbsp Capers, drained
  • 2 tbsp Dill, fresh, minced
  • 1 each Shallot, minced
  • 1 tsp Kosher Salt
  • ¼ tsp Black Pepper

Directions:
1. Heat olive oil, over medium-low heat in a small sauce pan.
2. Sauté the shallot, dill, & capers for 30 seconds.
3. Deglaze the pan with lemon juice and white wine.
4. Allow the sauce to reduce for 5 minutes.
5. Whisk a few pieces of butter into the sauce, continue whisking in small amounts of butter until it is all incorporated into the sauce.
6. Season with S&P and spoon over fish or chicken.

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