Pan Roasted Steak, Smashed Potatoes with Charred Broccoli with Salsa Verde Recipe

Instructions

1. 1

   Remove the steaks from the fridge 1 hour before cooking.

2. 2

   Cook the potatoes: Place the potatoes in a medium size pot, fill with water, turn the heat on and cook for 20-30 minutes or until the potatoes are fork tender. Drain and set aside to cool. Once cooled, with the heel of your hand, press each potato to smash it down a little, set aside.

3. 3

   In the meantime make the Salsa Verde by mixing all the ingredients together, set aside.

4. 4

   Heat a 12-inch skillet to medium, also find a lid that will fit (if you don’t have one, a cookie sheet will do).

5. 5

   Season the steak(s) generously with kosher salt and pepper, pressing the seasoning into the steak.

6. 6

   Add 1 tbsp. oil to the pan, sear the steak(s) and cook for 5 minutes, flip, repeat, remove the steaks to a platter and cover with foil.

7. 7

   Return the pan to the heat. Add 2 tbsp. of oil to the pan, add the smashed potatoes, cook undisturbed for 2 minutes, flip and repeat. Transfer to the platter with the steak(s), cover with foil.

8. 8

   Return the pan to the heat, add the last 2 tbsp. oil, add the broccoli, toss to coat, cook undisturbed for 2 minutes, toss, cook for another 2 minutes, add 2 tbsp. water, quickly cover the pan and cook for 2 more minutes or until the broccoli is crisp.

9. 9

   Slice the steak in 1⁄2 inch slices and serve with potatoes and broccoli.