Garlic Steak & Smashed Potatoes

Name: Garlic Steak & Smashed Potatoes
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 1 serving
Ingredients: Sirloin steak × 1; 200 g Baby potatoes; Garlic cloves × 3; 15 g Butter; 80 ml Double cream; 2 sprigs Fresh parsley; 10 ml Olive oil; 2 g Salt; 1 g Black pepper; 2 g Garlic Powder

65 min · Medium · Serves 1

1130 kcal per serving · 62g protein

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

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Ingredients

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

Method

Place baby potatoes

Place baby potatoes in a pot of cold salted water.
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.
Take the steak out

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

Preheat oven to 220°C.
Drain the potatoes and spread

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

Roast for 25-30 minutes until the edges are deeply golden and crispy.
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.
Heat a cast-iron pan

Heat a cast-iron pan or heavy skillet over high heat until smoking.
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).
Do not move the steak

Do not move the steak while it sears.
Remove the steak

Remove the steak to a warm plate and tent loosely with foil.
Rest the steak for 5 minutes

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

Leave the steak alone while it rests. Don't slice it early, or the juices end up on the board instead of in the meat.
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.
Stir

Stir for 30 seconds until the garlic is fragrant but not browned.
Pour in the double cream

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

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

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

Arrange on a plate alongside the crispy smashed potatoes.
Spoon the garlic cream sauce

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