Steak with Garlic and Herb Butter, Crispy Smashed Potatoes and Steamed Vegetables

Preheat oven to 220°C. Prick holes into potatoes and steam in microwave until soft, not mushy (see tip). Pick parsley leaves (discard stems) and finely chop. Pick rosemary and thyme and roughly chop (discard stalks). Peel garlic and finely mince. Peel carrot, cut in half moons. Trim broccoli into bite-size florets.

Once steamed, drain the potatoes and add to the lined baking tray. Gently squash potatoes and drizzle with oil and half the thyme, add salt and pepper. Bake for 15-20 minutes until the potatoes are golden and the bottoms are crispy. Put a pot of water on and bring to a boil (for step 5).

In a small bowl mix remaining thyme & rosemary, parsley, garlic with softened butter and season with salt and pepper. Put in the fridge to firm up a little.

Heat olive oil in a frypan over medium-high heat. Season steak on both sides with salt. When oil is shimmering, add steak and cook 2-3 minutes on each side, for a medium steak (add 1-2 minutes for a well-done steak). Remove from pan, set aside to rest.

Once water is boiling, add carrots to the pot. After 2 minutes, add broccoli. Cook for 2 minutes more, until broccoli is bright green (or to your liking). Drain veggies. Squeeze over lemon juice (to taste) and season with salt and pepper.

Slice steak as desired and top with herb and garlic butter. Serve with the roasted and steamed vegetables. Enjoy!

Preheat oven to 220°C. Prick holes into potatoes and steam in microwave until soft, not mushy (see tip). Pick parsley leaves (discard stems) and finely chop. Pick rosemary and thyme and roughly chop (discard stalks). Peel garlic and finely mince. Peel carrot, cut in half moons. Trim broccoli into bite-size florets.

Once steamed, drain the potatoes and add to the lined baking tray. Gently squash potatoes and drizzle with oil and half the thyme, add salt and pepper. Bake for 15-20 minutes until the potatoes are golden and the bottoms are crispy. Put a pot of water on and bring to a boil (for step 5).

In a small bowl mix remaining thyme & rosemary, parsley, garlic with softened butter and season with salt and pepper. Put in the fridge to firm up a little.

Heat olive oil in a frypan over medium-high heat. Season steak on both sides with salt. When oil is shimmering, add steak and cook 2-3 minutes on each side, for a medium steak (add 1-2 minutes for a well-done steak). Remove from pan, set aside to rest.

Once water is boiling, add carrots to the pot. After 2 minutes, add broccoli. Cook for 2 minutes more, until broccoli is bright green (or to your liking). Drain veggies. Squeeze over lemon juice (to taste) and season with salt and pepper.

Slice steak as desired and top with herb and garlic butter. Serve with the roasted and steamed vegetables. Enjoy!

Preheat oven to 220°C. Prick holes into potatoes and steam in microwave until soft, not mushy (see tip). Pick parsley leaves (discard stems) and finely chop. Pick rosemary and thyme and roughly chop (discard stalks). Peel garlic and finely mince. Peel carrot, cut in half moons. Trim broccoli into bite-size florets.

Once steamed, drain the potatoes and add to the lined baking tray. Gently squash potatoes and drizzle with oil and half the thyme, add salt and pepper. Bake for 15-20 minutes until the potatoes are golden and the bottoms are crispy. Put a pot of water on and bring to a boil (for step 5).

In a small bowl mix remaining thyme & rosemary, parsley, garlic with softened butter and season with salt and pepper. Put in the fridge to firm up a little.

Heat olive oil in a frypan over medium-high heat. Season steak on both sides with salt. When oil is shimmering, add steak and cook 2-3 minutes on each side, for a medium steak (add 1-2 minutes for a well-done steak). Remove from pan, set aside to rest.

Once water is boiling, add carrots to the pot. After 2 minutes, add broccoli. Cook for 2 minutes more, until broccoli is bright green (or to your liking). Drain veggies. Squeeze over lemon juice (to taste) and season with salt and pepper.

Slice steak as desired and top with herb and garlic butter. Serve with the roasted and steamed vegetables. Enjoy!

Preheat oven to 220°C. Prick holes into potatoes and steam in microwave until soft, not mushy (see tip). Pick parsley leaves (discard stems) and finely chop. Pick rosemary and thyme and roughly chop (discard stalks). Peel garlic and finely mince. Peel carrot, cut in half moons. Trim broccoli into bite-size florets.

Once steamed, drain the potatoes and add to the lined baking tray. Gently squash potatoes and drizzle with oil and half the thyme, add salt and pepper. Bake for 15-20 minutes until the potatoes are golden and the bottoms are crispy. Put a pot of water on and bring to a boil (for step 5).

In a small bowl mix remaining thyme & rosemary, parsley, garlic with softened butter and season with salt and pepper. Put in the fridge to firm up a little.

Heat olive oil in a frypan over medium-high heat. Season steak on both sides with salt. When oil is shimmering, add steak and cook 2-3 minutes on each side, for a medium steak (add 1-2 minutes for a well-done steak). Remove from pan, set aside to rest.

Once water is boiling, add carrots to the pot. After 2 minutes, add broccoli. Cook for 2 minutes more, until broccoli is bright green (or to your liking). Drain veggies. Squeeze over lemon juice (to taste) and season with salt and pepper.

Slice steak as desired and top with herb and garlic butter. Serve with the roasted and steamed vegetables. Enjoy!

Preheat oven to 220°C. Prick holes into potatoes and steam in microwave until soft, not mushy (see tip). Pick parsley leaves (discard stems) and finely chop. Pick rosemary and thyme and roughly chop (discard stalks). Peel garlic and finely mince. Peel carrot, cut in half moons. Trim broccoli into bite-size florets.

Once steamed, drain the potatoes and add to the lined baking tray. Gently squash potatoes and drizzle with oil and half the thyme, add salt and pepper. Bake for 15-20 minutes until the potatoes are golden and the bottoms are crispy. Put a pot of water on and bring to a boil (for step 5).

In a small bowl mix remaining thyme & rosemary, parsley, garlic with softened butter and season with salt and pepper. Put in the fridge to firm up a little.

Heat olive oil in a frypan over medium-high heat. Season steak on both sides with salt. When oil is shimmering, add steak and cook 2-3 minutes on each side, for a medium steak (add 1-2 minutes for a well-done steak). Remove from pan, set aside to rest.

Once water is boiling, add carrots to the pot. After 2 minutes, add broccoli. Cook for 2 minutes more, until broccoli is bright green (or to your liking). Drain veggies. Squeeze over lemon juice (to taste) and season with salt and pepper.

Slice steak as desired and top with herb and garlic butter. Serve with the roasted and steamed vegetables. Enjoy!

Preheat oven to 220°C. Prick holes into potatoes and steam in microwave until soft, not mushy (see tip). Pick parsley leaves (discard stems) and finely chop. Pick rosemary and thyme and roughly chop (discard stalks). Peel garlic and finely mince. Peel carrot, cut in half moons. Trim broccoli into bite-size florets.

Once steamed, drain the potatoes and add to the lined baking tray. Gently squash potatoes and drizzle with oil and half the thyme, add salt and pepper. Bake for 15-20 minutes until the potatoes are golden and the bottoms are crispy. Put a pot of water on and bring to a boil (for step 5).

In a small bowl mix remaining thyme & rosemary, parsley, garlic with softened butter and season with salt and pepper. Put in the fridge to firm up a little.

Heat olive oil in a frypan over medium-high heat. Season steak on both sides with salt. When oil is shimmering, add steak and cook 2-3 minutes on each side, for a medium steak (add 1-2 minutes for a well-done steak). Remove from pan, set aside to rest.

Once water is boiling, add carrots to the pot. After 2 minutes, add broccoli. Cook for 2 minutes more, until broccoli is bright green (or to your liking). Drain veggies. Squeeze over lemon juice (to taste) and season with salt and pepper.

Slice steak as desired and top with herb and garlic butter. Serve with the roasted and steamed vegetables. Enjoy!