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

Prepare Ingredients:

Preheat oven to 220°C. Prick holes into each potato and steam until softish but not extremely soft (see tip). Zest lemon and cut in half. Pick parsley leaves (discarding stems) and finely chop. Pick rosemary and thyme and roughly chop (discarding stalks). Peel garlic and finely mince. Peel carrot, cut in half moons. Trim broccoli into bite-size florets.

Roast Potatoes:

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

Make Garlic Butter:

In a small bowl mix remaining thyme & rosemary, parsley, garlic (see tip) and lemon zest (to taste) with softened butter and season with salt and black pepper. Put in the fridge to firm up a little.

Cook Steak:

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 before flipping. Flip 3 times for a total cooking time of about 10-12 minutes (or to your preferred doneness). Remove from pan, set aside to rest.

Steam Veg:

Once water is boiling, add carrots to the steamer basket. After 1 minute add broccoli. Cook for 2 minutes more, until broccoli is bright green (or to your liking). Squeeze over a little lemon juice (to taste) and season with salt and pepper.

You Plate It:

Slice steak as desired and top with herb and garlic butter. Serve with roasted potatoes and steamed broccoli and carrot alongside.