Independent Student Newspaper Since 1969

The Badger Herald

Independent Student Newspaper Since 1969

The Badger Herald

Independent Student Newspaper Since 1969

The Badger Herald


Cooking Sucks: How to serve romantic dinner for your significant other last minute

Don’t let poor planning ruin your Valentine’s Day
Jonathan Sogin

Tomorrow is Valentine’s Day. For those of you who didn’t know, you can thank me later. For those of you who didn’t want to be reminded, please accept my sincerest apologies.

While perusing the web for aphrodisiacs, I came across a top 10 list published by Cosmopolitan:

  1. Hot Chilies
  2. Figs
  3. Asparagus
  4. Avocados
  5. Bananas
  6. Chocolate
  7. Oysters
  8. Pomegranates
  9. Red Wine
  10. Salmon

You’re the only one who can judge whether any of these foods increase your libido, but they have seemingly withstood the test of time.


If I had an unlimited budget, I would take my significant other  to an oyster bar and eat oysters on the half shell until I burst. Unfortunately, my SO doesn’t do raw oysters, nor do I have anywhere near an unlimited budget, nor did have the foresight to make a reservation for dinner. I suppose I’m the only one to blame for my tragic situation, but luckily, I can cook.

If you find yourself in a similar situation, keep reading for an easy recipe that will ensure your hide doesn’t get tanned this Valentine’s Day.

Cooking Sucks: 25-minute Creamy Chicken Pesto pasta

Steak and Arugula Salad

No need to sweat sorry planning skills. This steak topped with “basil chimichurri” will captivate your date before they have time to criticize your tendency to procrastinate. Pair your meal with red wine (I recommend Beaujolais Nevuax), dark chocolate, candles and smooth background music. Who doesn’t like a good cliché?

Cooking Sucks: Millennials, you can have avocado toast and a house someday too

Ingredients (2 servings, 45 min prep)

0.75 lbs. Flank steak


Parmesan Cheese, shaved

Olive Oil

3 tbsp. Red Wine Vinegar

2 Cloves Garlic, minced

1.5 oz basil leaves, minced

2 tsp sugar

Cracked Red Pepper Flakes

Salt and Pepper, as needed

Cooking Sucks: When it comes to potato, apple and leek soup, some like it hot


  1. Take the flank steak out and allow it to come to room temperature.
  2. Liberally salt and pepper both sides of the steak.
  3. Mix the basil, red wine vinegar, garlic, sugar, 2 tbsp olive oil, and a pinch of cracked red pepper flakes together to make the basil chimichurri. Add salt and pepper to taste.
  4. In a heavy bottom pan, heat ~3 tbsp olive oil on medium/high heat until it begins to smoke slightly.
  5. Sear steak on each side with the lid covered for ~3 minutes, or until desired doneness is achieved.
  6. Remove the steak from the pan and allow it to rest for ~5 minutes.
  7. While the steak is resting, toss the arugula in a little olive oil and a pinch of salt. Plate and sprinkle shaved parmesan on top.
  8. Slice the steak, and plate next to the arugula; drizzle sauce over the top.


As always, hit me up with questions, comments, or concerns, but don’t ask me for relationship advice.

Chef Sogs

[email protected]

Leave a Comment
Donate to The Badger Herald

Your donation will support the student journalists of University of Wisconsin-Madison. Your contribution will allow us to purchase equipment and cover our annual website hosting costs.

More to Discover
Donate to The Badger Herald

Comments (0)

All The Badger Herald Picks Reader Picks Sort: Newest

Your email address will not be published. Required fields are marked *