Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried rosemary, crushed
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp ground black pepper
  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 large head of broccoli, cut into florets
  • 1 tbsp salted butter
  • 1 tsp fresh lemon juice

Instructions:

  1. Preheat your oven to 200°C (400°F). While it heats, cube your 1.5 lbs of Yukon Gold potatoes into 1 inch pieces.
  2. Season the Potatoes: Toss the potatoes with 2 tbsp olive oil, 1 tsp rosemary, 1 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp pepper. Ensure every cube is shimmering with oil.
  3. The over High heat Roast: Spread the potatoes on the sheet. Roast for 22-25 minutes until the edges are deep gold and the skin looks blistered.
  4. While the potatoes roast, heat your skillet over medium high. Add the diced yellow onion. Sauté for 3 minutes until translucent and slightly sweet smelling.
  5. Add the 1 lb ground beef. Break it up with a spatula but then leave it alone for 2 minutes. This is where the Maillard reaction happens.
  6. Stir in the minced garlic, Worcestershire sauce, and smoked paprika. Cook 3-5 minutes until the beef is fully browned and the aroma is smoky.
  7. Place the broccoli florets in a steamer basket over boiling water. Cover and steam for 4-5 minutes until the color is 'electric green' and a fork pierces the stem easily.
  8. Toss the hot broccoli with 1 tbsp butter and 1 tsp lemon juice. Note: The acidity of the lemon brightens the entire meal.
  9. Plate the savory beef alongside the shatter crisp potatoes and the bright broccoli.
  10. Let the beef rest for 2 minutes on the plate before eating. This allows the juices to redistribute for a better mouthfeel.