Oven-Baked Steak

Prep: Wash and dry all produce. Peel, then 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 carrots into 1/4-inch rounds. Finely chop 1 tbsp rosemary leaves. Toss the green beans 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, 20-22 min.

Sear the steaks: Season the steaks with rosemary, salt and pepper. Heat a large non-stick pan over medium-high. Add a drizzle of oil, then the steaks. Sear until golden-brown on the outside, 1-2 min per side. Make some space on the baking sheets in the oven, then transfer the steaks 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: Meanwhile, finely chop the chives. Reserve 1/4 cup water from the potatoes. Drain the potatoes, then return them to the pot. Using a potato masher or fork, mash in the sour cream, butter, reserved potato water and chives until creamy.