Instructions
step 1 Bring a pot of salted water to a boil and cook the cubed potatoes for about 15 minutes until fork tender.
/n step 2 Drain the potatoes and mash them with milk, butter, salt, and black pepper until smooth and creamy.
/n step 3 In a small saucepan heat butter and toss the green peas until warmed through and lightly seasoned.
/n step 4 Butter the bread slices and toast them in a skillet or toaster until golden brown.
/n step 5 Pat the steak dry and season both sides with salt, black pepper, and garlic powder.
/n step 6 Heat a heavy skillet over medium high heat and add olive oil.
/n step 7 Sear the steak for about 4–5 minutes on each side depending on thickness and preferred doneness.
/n step 8 During the final minute add butter to the pan and spoon the melted butter over the steak.
/n step 9 Remove the steak from the skillet and allow it to rest for 5 minutes.
/n step 10 Plate the steak with mashed potatoes, green peas, and toasted bread, then garnish with chopped parsley.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat or in the oven at 300°F (150°C) to avoid overcooking. Mashed potatoes can be reheated with a splash of milk to restore their creamy texture, while peas and toast can be warmed quickly in a skillet or microwave.
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