Steak & Smashed Potatoes with Creamy Herb Sauce

Ingredients

• Baby Potatoes – 500 g
• Ribeye Steak – 1 piece
• Red Onion – 1/2 piece
• Cucumber – 1 piece
• Avocado Oil – 2 tbsp
• Butter – 1 tbsp
• Rosemary – 2 sprigs
• Garlic – 2 cloves (for steak)
• Salt – 1 tsp (for steak/potatoes)
• Black Pepper – 1 tsp (for steak/potatoes)
• Mayonnaise – 2 tbsp
• Greek Yogurt – 2 tbsp
• Mustard – 1 tsp
• Garlic – 1 clove (for sauce)
• Lemon – 1/4 piece (juice)
• Salt and Pepper – to taste (for sauce)
• Parsley – a handful
• Dill – a handful
• Chives – for garnish

Steps

1. 1.Place baby potatoes in salted water, boil until almost tender (12-15 mins). Drain and cool.
2. 2.Smash potatoes on a baking tray, drizzle with avocado oil, season, and air fry at 400°F (200°C) for 15-20 minutes until crispy.
3. 3.Slice red onion, dice cucumber, chop parsley and dill. Set aside.
4. 4.Combine mayonnaise, Greek yogurt, mustard, grated garlic, lemon juice, salt, and pepper for the sauce.
5. 5.Pat steak dry, season, sear in hot pan with avocado oil (1.5 mins/side). Reduce heat, add butter, rosemary, crushed garlic, baste, cook for 2 more minutes for medium, then rest.
6. 6.Combine smashed potatoes, red onion, cucumber, and herbs in a bowl. Add sauce and mix gently.
7. 7.Slice steak and serve hot with potato salad, garnish with chives.