Oven-Baked Steak

Prep: Wash and dry all produce. Peel (if desired), and cut the potatoes into 1/2-inch pieces. Cover the potatoes with cold water in a large pot and bring it to a boil over medium-high until potatoes are fork-tender, 12-14 min.

Roast the veggies: Meanwhile, cut the carrot into 1/4-inch rounds. Finely chop 1 tbsp rosemary leaves. Toss the broccoli and carrots with a drizzle of oil on a large baking sheet. (TIP: Use 2 baking sheets if you don't have a large one!) Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until veggies are golden and tender, 20-25 min.

Sear the steak: Season the steak with rosemary, salt and pepper. Heat a large non-stick pan over medium-high. Add a drizzle of oil, then the steak. Sear until golden-brown on the outside, 1-2 min per side. Make some space on the veggie sheets in the oven. Transfer the steak to the baking sheets to roast alongside the veggies. Roast until steak is cooked to desired doneness, 6-8 min (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.)

Mash the potatoes: Drain the potatoes, reserving 1/2 cup water and return to the pot. Using a potato masher or fork, mash in the Parmesan, butter and reserved potato water (DO: measure out) until creamy.