Ingredients:

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‍For the Steak:

• 2 slices of 300g flank steak or rib eye steak
• Ghee or coconut oil
• 1 sprig of rosemary
• 1 head of garlic
• Salt, black pepper, cayenne pepper

For the Mashed Potatoes:

• 1 sweet potato or 2 regular potatoes
• 1 clove of garlic
• 1 sprig of fresh thyme

For the Side:

• 2 broccoli florets
• 10 green asparagus spears
• Chili powder

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Instructions:

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1. Preparation:

Ensure the steak is at room temperature before grilling, taking it out of the refrigerator at least an hour before cooking.

2. Smashed potatoes:

For the mashed sweet potatoes, peel and dice the potatoes. Cook in lightly salted boiling water with chopped garlic until tender (about 15 minutes). Drain the potatoes, reserving some cooking liquid. Purée in a blender with fresh thyme, gradually adding the reserved liquid until achieving the desired consistency. Season with salt, pepper, and optional chili.

3. Asparagus:

Blanch the asparagus in salted water for 2 minutes.

4. Steak:

Heat a grill pan to medium-high, add a bit of fat, and place the seasoned steak on it. Add a halved garlic head and rosemary to the grill. Cook the steak until golden brown on both sides (about 2-6 minutes each side).

Just before the steak is fully cooked, add a small spoonful of butter or ghee and pepper. Season with sea salt. Let the steak rest on the grill for 5-8 minutes before serving to retain the juices.

5. Serve:

Serve the steak and mashed sweet potatoes alongside grilled garlic.

#Gluten-free #Lactose-free #Dairy-free #Egg-free #Nut-free

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