Introduction
Craving a hearty, flavor-packed meal that brings steakhouse vibes right to your table? This Grilled Steak and Chicken Platter with Creamy Mushroom Pasta is the ultimate comfort food feast that checks every box—juicy meats, crispy potatoes, creamy pasta, and a fresh, zesty veggie salad. Whether you're feeding a hungry crowd or planning a special weekend dinner, this platter is a guaranteed showstopper. Best part? It’s easier to make than you think!
Ingredients List
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Grilled Steak
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2 ribeye or sirloin steaks
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2 tbsp olive oil
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1 tsp garlic powder
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Salt & freshly cracked pepper
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Fresh parsley for garnish
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BBQ Chicken Drumsticks
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4 chicken drumsticks
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2 tbsp BBQ sauce
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1 tbsp smoked paprika
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Salt and pepper
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Creamy Mushroom Pasta
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8 oz fettuccine or tagliatelle
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2 tbsp butter
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1 tbsp olive oil
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1 small shallot, minced
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2 cups sliced mushrooms (cremini or button)
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1 cup heavy cream
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½ cup grated Parmesan
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Salt & pepper to taste
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Crispy Roasted Potatoes
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2 cups baby potatoes, halved
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2 tbsp olive oil
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1 tsp garlic powder
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Salt, pepper, and smoked paprika
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Fresh Tomato Cucumber Salad
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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½ small red onion, sliced
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¼ cup feta or mozzarella cubes
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1 tbsp balsamic vinegar
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1 tbsp olive oil
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Fresh basil or parsley
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Substitution Tips: Swap steak for grilled portobellos for a vegetarian option, or use Greek yogurt instead of cream in the pasta for a lighter touch.
Timing
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Prep Time: 25 minutes
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Cook Time: 30 minutes
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Total Time: 55 minutes
This dish feels like a restaurant-quality spread, but it’s doable in under an hour!
Instructions
Step 1: Marinate and Grill the Steak
Rub steaks with olive oil, garlic powder, salt, and pepper. Let them sit at room temperature for 20 minutes. Grill on high heat for 4–5 minutes per side for medium-rare, then rest under foil before slicing.
Step 2: Bake or Grill the Chicken
Toss drumsticks in BBQ sauce, paprika, salt, and pepper. Grill over medium heat for 20–25 minutes, turning occasionally, until juices run clear. Alternatively, roast at 400°F for 30 minutes.
Step 3: Roast the Potatoes
Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Roast at 425°F for 30 minutes, flipping halfway. Aim for golden-brown, crispy edges!
Step 4: Make the Creamy Mushroom Pasta
Boil fettuccine in salted water. In a skillet, sauté shallots in butter and olive oil until translucent. Add mushrooms and cook until browned. Pour in cream, stir in Parmesan, and simmer until thickened. Toss in the drained pasta. Season to taste.
Step 5: Toss the Fresh Salad
Combine tomatoes, cucumber, onion, and cheese. Drizzle with olive oil and balsamic. Sprinkle chopped herbs and gently toss. Serve fresh.
Step 6: Plate Like a Pro
On a large serving platter, lay down the sliced steak and chicken. Scoop creamy pasta in the center. Add potatoes and salad on the sides. Garnish everything with fresh parsley.
Nutritional Info
Approximate per serving (1/4 of the platter):
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Calories: 780
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Protein: 42g
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Carbs: 50g
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Fat: 45g
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Fiber: 5g
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Sugar: 6g
(Values will vary based on portion size and substitutions.)
Healthier Alternatives
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Low-Carb: Replace pasta with spiralized zucchini or shirataki noodles.
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Dairy-Free: Use coconut cream and nutritional yeast in the pasta.
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Vegan: Swap steak and chicken for grilled tofu or portobello mushrooms and use vegan cream and cheese in the pasta.
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Gluten-Free: Use gluten-free pasta and double-check your BBQ sauce.
Serving Suggestions
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Serve with a glass of red wine or sparkling water with lime.
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Add garlic bread or focaccia for a truly indulgent spread.
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Turn it into a party platter with dipping sauces like chimichurri, aioli, or ranch.
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Great for summer BBQs, holiday feasts, or meal-prep-worthy dinners.
Common Mistakes to Avoid
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Overcooking the steak: Use a meat thermometer and let it rest for juicy results.
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Undercooking the chicken: Ensure internal temp hits 165°F.
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Mushy pasta: Always cook pasta al dente to hold up against the sauce.
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Skipping seasoning: Each component needs salt—taste and adjust!
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Crowding the potatoes: Spread them out for even crispiness.
Storing Tips
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Leftovers: Store in airtight containers for up to 3 days in the fridge.
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Freezing: Pasta and chicken freeze well; salad and potatoes are best fresh.
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Reheat Tips: Warm meats and pasta gently in the microwave or stovetop with a splash of broth or cream to revive the sauce.
Conclusion
This Grilled Steak and Chicken Platter with Creamy Mushroom Pasta is a flavor-packed celebration on a plate. Juicy meats, dreamy pasta, and crisp veggies make this a go-to for impressing guests or treating yourself. Ready to dig in? Try this recipe tonight, leave a comment with your twist, and don’t forget to share with fellow food lovers!
FAQs
Can I use different meats?
Absolutely! Pork chops, grilled shrimp, or even sausages would work beautifully.
Can I prep this ahead?
Yes—make the pasta and roast the potatoes in advance. Grill meats just before serving.
Is this kid-friendly?
Very! The creamy pasta and seasoned potatoes are a big hit with kids.
How can I make it spicy?
Add chili flakes to the pasta or a dash of hot sauce to the BBQ chicken.
What wine pairs best?
A bold red like Cabernet Sauvignon or a smooth Pinot Noir complements the steak and mushrooms perfectly.
