Ingredients:

  • 1.5 lbs (680g) baby potatoes, such as Yukon Gold or red potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley, for garnish
  • ¼ cup (60ml) honey
  • 2 tablespoons soy sauce (low sodium recommended)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional, for added flavor)
  • ½ teaspoon red pepper flakes (optional, for a touch of heat)
  • 1.5 lbs (680g) sirloin steak, about 1 inch thick, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Wash and halve the baby potatoes (no need to peel).
  2. Toss potatoes with olive oil, salt, pepper, and garlic in the skillet. Roast for 20 minutes, or until fork-tender.
  3. Remove from oven. Gently smash each potato with a potato masher or the bottom of a glass.
  4. While potatoes roast, whisk together honey, soy sauce, olive oil, garlic, rice vinegar, sesame oil (if using), and red pepper flakes (if using) in a small bowl.
  5. Heat 1 tablespoon of olive oil in a separate skillet over medium-high heat. Season beef cubes with salt and pepper. Sear the beef in batches until browned on all sides.
  6. Pour the honey-garlic glaze over the seared beef. Add the glazed beef to the skillet with the smashed potatoes.
  7. Return the skillet to the oven and roast for another 10 minutes, or until the beef is cooked to your desired doneness and the potatoes are extra crispy. Internal temperature for medium-rare beef should be 130-135°F (54-57°C).
  8. Sprinkle with fresh parsley. Serve immediately.