Romantic Seared Steak with Red Wine Drizzle & Microgreen Salad
A stunning, chef-level dish designed for an unforgettable date night.
If you’re cooking for someone special and want to serve a dish that looks like it walked out of a fine dining restaurant, this is the one. Tender, perfectly seared steak sliced thin and draped over a smoky red wine reduction, topped with a bright, crunchy microgreen salad and thin ribbons of sweet red pepper. It’s elegant, intimate, colorful, and full of bold flavors that feel both luxurious and deeply comforting.
And here’s the best part, it only looks complicated. The entire dish comes together in under 30 minutes, giving you plenty of time to actually enjoy the evening instead of fussing around the kitchen.
If food could flirt, this dish absolutely would.
Ingredients
For the Steak
1 lb skirt steak, flank steak, or ribeye
1 tbsp olive oil
1 tbsp butter
Salt & black pepper
1 garlic clove, smashed
1 sprig rosemary or thyme (optional)
For the Red Wine Drizzle
½ cup dry red wine
¼ cup beef broth
1 tsp balsamic vinegar
1 tsp honey
1 tbsp butter
Pinch of smoked paprika
Salt & pepper to taste
For the Microgreen Salad
1 cup mixed microgreens
Thinly sliced red pepper or fresno chile
2–3 edible flowers (optional but stunning)
½ avocado, diced (optional)
1–2 tsp olive oil
Squeeze of lemon
Salt & pepper
How to Make It (Perfect for Date Night)
1️⃣ Sear the Steak to Perfection
Pat steak dry and season generously with salt and pepper.
Heat cast iron skillet over medium-high.
Add olive oil, then steak.
Sear 3–4 minutes per side (depending on thickness).
Add butter, garlic, and rosemary.
Tilt the pan and baste the steak with melted butter for 1–2 minutes.
Transfer to a board and let rest.
2️⃣ Make the Red Wine Drizzle
In the same pan, pour in red wine and scrape up any flavor bits.
Add broth, balsamic, honey, smoked paprika, and a pinch of salt.
Simmer 4–6 minutes until glossy and slightly thickened.
Turn off heat and whisk in butter for a silky finish.
3️⃣ Build the Microgreen Salad
Toss microgreens, peppers, and optional avocado with olive oil, lemon, salt, and pepper.
Gently mix — microgreens bruise easily.
4️⃣ Plate Like a Chef
Slice steak against the grain.
Spoon wine reduction on a dark plate or cast iron skillet.
Arrange steak slices over the sauce.
Top with microgreen salad.
Finish with edible flowers for the wow factor.
Serve immediately. Add wine. Enjoy the moment.
Date-Night Tips
Warm your plates — it makes everything feel elevated.
Dim the lights and let the colors shine.
Pair with a fruity red wine, like Pinot Noir or Malbec.
This dish loves soft jazz or acoustic music.
Storage
Steak: 3 days in fridge
Reduction: reheats beautifully
Salad: best made fresh