Montreal Steak Spice Sirloin with Smashed Potatoes

Ingredients

• 700 gtop sirloin steak
• 1¾ tspblack pepper, coarsely cracked
• 1 tspgarlic powder
• ¾ tsponion powder
• ¾ tspsmoked paprika
• ¾ tspsalt
• 3¾medium potatoes (Yukon Gold or red), baby potatoes
• 2 tbspextra-virgin olive oil
• 150 gmixed salad greens
• 200 gcherry tomatoes
• 2¾ tspbalsamic vinegar

Method

1. Put the baby potatoes in a pot of cold salted water, bring to a boil over high heat and simmer over medium heat until tender, about 15 minutes. Drain and let them steam dry for 5 minutes.

   15 min timer

2. Preheat the oven to 220°C (425°F) with a rack in the upper third. Oil a baking sheet.

3. Place the potatoes on the tray and press each one flat with the bottom of a glass to about 1.5 cm (1/2 inch). Drizzle with most of the oil and a pinch of salt.

4. Roast for 20 minutes, until crisp and golden at the edges.

   20 min timer

5. Meanwhile, mix the cracked pepper, garlic powder, onion powder, smoked paprika and salt, and press it over both sides of the steak. Let it sit at room temperature for 15 minutes.

6. Heat a cast-iron skillet over high heat until very hot, about 4 minutes. Sear the steak for 3 to 4 minutes per side for medium-rare, 63°C (145°F) in the centre, or 71°C (160°F) for medium.

   8 min timer

7. Rest the steak on a board for 5 minutes, then slice across the grain.

8. Toss the greens and cherry tomatoes with the balsamic and the last of the oil, and serve with the steak and smashed potatoes.

Storing and reheating

Keeps 3 days.