One Pan Date Night Dinner With Juicy Marbles

One Pan Date Night Dinner With Juicy Marbles

This is our go-to when we want to properly impress someone without spending the whole evening in the kitchen. Juicy Marbles are honestly one of the most exciting things to happen to plant-based cooking in years, and cooked in one pan with buttery sautéed potatoes, they come out juicy, rich, and genuinely show-stopping. The combination of golden crispy spuds and that deeply savoury, meaty Juicy Marbles steak is the kind of thing that makes people put their fork down and just say 'wow'. It takes about 50 minutes start to finish, which for a date night dinner that looks this good, is an absolute win. Make this tonight and you will not regret it.

Cook: 50 min
Serves 2

Before You Start

  • Large pan with lid
  • Pot for boiling potatoes
  • Colander
  • Let Juicy Marbles steaks come to room temperature before cooking

Ingredients

  • 350g baby new potatoes
  • 1 tbsp plant-based butter
  • 2 juicy marbles steaks
  • 180g large asparagus spears
  • 250g on the vine cherry tomatoes
  • 1 tsp garlic purée
  • 1 tsp chilli flakes
  • plant-based butter
  • fresh thyme
  • fresh rosemary

Method

1

Before you start cooking

  • Remove the Juicy Marbles from the fridge and let sit at room temperature
2

Cook the potatoes

  • Slice the potatoes in half and add them to a pot of salted water
  • Bring to the boil then reduce to simmer and cook until soft, about 6 minutes
  • Drain in a colander and leave to steam dry
3

Sautee the potatoes

  • In a large pan over medium to high heat, melt the butter
  • Add the potatoes and cook on each side until crispy and golden, about 4 minutes
  • Remove from the pan and set aside
4

Cook the steak

  • Place the pan back over medium heat, add a generous drizzle of olive oil, garlic puree and chilli flakes
  • Salt your Juicy Marbles, and place them into the pan, cook on one side 3 minutes, until golden brown
  • Flip the Juicy Marbles and melt a big knob of butter into the pan, followed the thyme, rosemary and a splash of water
  • Baste the Juicy Marbles in the butter and cover with a lid
5

Cook the vegetables and serve

  • Add the asparagus and tomatoes, cover with a lid, cook for 6-7 minutes or until cooked through
  • Add the potatoes back to the pan and baste in the garlic butter until fully coated
  • Serve your Juicy marbles with the vegetables

Tips & Variations

  • Rest the Juicy Marbles properly: We know it's tempting to skip this step but please don't. Taking them out of the fridge before you start cooking makes a real difference to the final texture. Trust us on this one.
  • Get your pan properly hot: Before you add the butter and potatoes, make sure the pan is up to temperature. That's how you get the crispy golden crust on the spuds rather than them going soft and steamy.
  • Make it your own: We love adding a handful of green beans or some wilted spinach into the pan at the end to get some greens in there. It takes no extra effort and makes the whole thing feel even more like a proper dinner.

Why This Works

The trick here is letting the Juicy Marbles come to room temperature before they hit the pan. It means they cook evenly and you get that gorgeous sear on the outside without drying them out. And doing everything in one pan means all those lovely buttery, savoury juices from the steak get absorbed by the potatoes, which takes them from good to genuinely next level.