Hit the ground running with these flash-in-the-pan steaks served with a fluffy little mash and some cheesy broccoli that, hand-on-heart, will rival a chip, any day of the week. A herby, garlicky butter drizzled over the sizzling beef transforms into a silky pan sauce that is everything right with the world.
Preheat oven to 180°C fan-forced. Peel and chop potatoes into 3cm pieces and place in a saucepan. Cover with cold, salted water and bring to the boil over high heat. Cook for 12–15 minutes or until potatoes are tender. Drain well and return potatoes to pan with milk. Mash until smooth and season with salt and pepper. Set aside and keep warm. While potatoes are cooking, continue with step 2.
Cut broccoli into small florets. Place on a lined baking tray, drizzle with 20ml (1 tablespoon) oil and sprinkle with salt and pepper. Toss broccoli to coat well in oil and roast for 15 minutes or until slightly caramelised and tender.
Rinse and roughly chop parsley. Peel and crush garlic. Place garlic, parsley and butter in a small bowl with a sprinkle of salt and pepper, mash with a fork to combine and set aside.
Carefully remove broccoli from oven and sprinkle with parmesan. Using tongs, toss ingredients to coat broccoli in parmesan. Return to oven and roast for a further 7–8 minutes or until parmesan is golden.
Brush steaks with remaining oil and season with salt and pepper. Heat a frypan over medium-high heat. Cook steaks for 3 minutes, turn, and cook for a further 2 minutes for medium-rare or until cooked to your liking. Add herb butter and squeeze over lemon juice, spooning over steaks. Remove steaks from pan, place on a plate and pour over butter and pan juices. Set aside to rest for 5 minutes.
Slice steaks. Divide mash, parmesan-roasted broccoli and steaks between plates and spoon over pan juices to serve.