Peppercorn Steak Bites with Crispy Smashed Potatoes and Dill Yogurt

Make it

Instructions

1. 01

   Preheat and boil the potatoes

   Heat the oven to 450°F (230°C) and line a large rimmed baking sheet with parchment. Wash 900 g baby potatoes; halve any larger than 1½ inches. Put them in a large pot, cover with cool water by about 1 inch, and bring to a boil over high heat. Stir in 2 tsp kosher salt, using ½ teaspoon in the pot and setting aside ½ teaspoon for the beans and 1 teaspoon for the steak. Reduce to a steady simmer and cook for 12–15 minutes, until a knife slides into the centers easily but the potatoes still hold their shape. Drain well in a colander. | Why: Parboiling softens the centers so the potatoes can turn crisp after roasting.

2. 02

   Smash and start roasting

   While the potatoes drain, arrange the lined baking sheet near your work area. Let the drained potatoes steam-dry for 2 minutes, then spread them on the sheet and gently press each with the bottom of a sturdy glass until it cracks and flattens to about ½ inch thick. Drizzle with 3 tbsp olive oil—use 2 tablespoons now and reserve 1 tablespoon for the beans—and sprinkle with 1 tsp dried oregano. Roast for 15 minutes, until the undersides are beginning to brown and the edges look dry and crisp. | Why: Drying and flattening create more surface area for crisp, browned edges.

3. 03

   Add the beans and mix the dip

   While the potatoes roast, rinse 450 g green beans, pat them thoroughly dry, and trim the stem ends. Toss them with the reserved tablespoon of oil and the reserved ½ teaspoon of seasoning, then spread them in an open space on the baking sheet. Return the sheet to the oven and roast for 12–15 minutes, until the beans are bright green with blistered spots and are tender-crisp. In a small bowl, stir together ¾ cup plain Greek yogurt, the finely grated zest and juice of 1 lemon, 2 tbsp fresh dill, finely chopped, and 1 small garlic clove, finely grated. Taste and add a little more lemon juice if you like; refrigerate the dip while you finish the meal. | Why: Adding the beans later keeps them lively while the potatoes get extra time to crisp, and the cool dip balances the rich, browned steak.

4. 04

   Sear and rest the steak

   As the vegetables finish roasting, pat 680 g sirloin steak very dry and cut it into 1-inch cubes. Toss with 1 tsp smoked paprika, 1 tsp ground black pepper, and the reserved 1 teaspoon of seasoning. Heat a large heavy skillet over medium-high heat until very hot, about 2 minutes; add 1 tbsp avocado oil and swirl to coat. Working in batches so the pan stays uncrowded, sear the cubes for about 2 minutes per side, turning to brown the edges. Check the thickest pieces with an instant-read thermometer; cook to 145°F (63°C) for medium, or to your preferred safe doneness. Transfer to a clean plate and rest for 3 minutes. If needed, keep the finished vegetables warm in the turned-off oven with the door slightly ajar. | Why: A dry surface and uncrowded, hot pan encourage a flavorful sear, while resting helps the juices settle.

5. 05

   Plate and serve

   Arrange the rested steak bites with the crisp potatoes and tender-crisp beans on warm plates. Serve the lemon-dill dip alongside, or spoon it over the potatoes. Serve promptly while the edges are crisp and the steak is warm. | Why: Serving right away preserves the crisp textures and keeps the contrast between warm, savory bites and cool, tangy dip.