Garlic Steak & Smashed Potatoes

60 min · Medium · Serves 1

540 kcal per serving · 45g protein

Sirloin seared in garlic butter with crispy smashed baby potatoes and a parsley cream. A steakhouse plate without the reservation.

Ingredients

• Sirloin steak × 1
• 200 g Baby potatoes
• Garlic cloves × 3
• 15 g Butter
• 80 ml Double cream
• 2 sprig Fresh parsley
• 10 ml Olive oil
• 2 g Salt
• 1 g Black pepper
• 2 g Garlic Powder

Method

1. Place baby potatoes

   Place baby potatoes in a pot of cold salted water.

2. Bring to the boil

   

   Bring to the boil and cook for 15-18 minutes until completely fork-tender — they need to be soft enough to smash without crumbling.

3. Take the steak out

   Meanwhile, take the steak out of the fridge so it comes up to room temperature.

4. Preheat oven

   

   Preheat oven to 220°C.

5. Drain the potatoes and spread

   Drain the potatoes and spread them on a lined baking tray.

6. Press each potato down

   Using the bottom of a glass or a fork, press each potato down to about 1cm thick. Drizzle generously with olive oil, season with salt, pepper and a pinch of garlic powder.

7. Roast

   

   Roast for 25-30 minutes until the edges are deeply golden and crispy.

8. Pat the steak completely dry

   Pat the steak completely dry with paper towels — moisture prevents a good sear. Season all sides heavily with salt and pepper.

9. Heat a cast-iron pan

   Heat a cast-iron pan or heavy skillet over high heat until smoking.

10. Add a splash of oil

    

    Add a splash of oil and sear the steak for 3-4 minutes per side for medium-rare (adjust to preference).

11. Do not move the steak

    Do not move the steak while it sears.

12. Remove the steak

    Remove the steak to a warm plate and tent loosely with foil.

13. Rest for at least

    

    Rest for at least 5 minutes — this redistributes the juices so they don't run out when you slice.

14. Do not skip this step

    Do not skip this step.

15. Add butter and garlic

    In the same hot pan (don't clean it), reduce heat to medium. Add the butter and the thinly sliced garlic cloves.

16. Stir

    Stir for 30 seconds until the garlic is fragrant but not browned.

17. Pour in the double cream

    Pour in the double cream and stir, scraping up any browned bits from the steak.

18. Season with cracked black pepper

    

    Season with cracked black pepper and simmer for 1-2 minutes until the sauce thickens slightly.

19. Slice the rested steak against

    Slice the rested steak against the grain — across the direction the meat fibres run — into 1cm strips.

20. Arrange on a plate alongside

    Arrange on a plate alongside the crispy smashed potatoes.

21. Spoon the garlic cream sauce

    

    Spoon the garlic cream sauce generously over the steak and potatoes. Finish with freshly chopped parsley and serve immediately.