Seared Steak

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Large dice the potato. Peel the garlic and leave the cloves whole. Cut the broccoli into bite-sized florets. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Add the potato and garlic to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the crème fraîche and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

While the potato cooks, pat the steak dry with paper towels; season with salt and pepper on both sides. In a large pan heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steak and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and set aside to rest for at least 5 minutes.

While the steak rests, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add ¼ cup of water and cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 4 minutes, or until the water has cooked off and the broccoli has softened. Turn off the heat. Stir in the lemon zest and the juice of 2 lemon wedges; season with salt and pepper to taste.

Find the lines of muscle (or grain) of the rested steak; thinly slice crosswise against the grain. Divide the sliced steak, mashed potato and cooked broccoli between 2 dishes. Garnish with the remaining lemon wedges. Enjoy!