Peppercorn Steak and Garlic Potatoes

• 180 g raw beef sirloin steak — Raw beef top sirloin steak
• 220 g, cut into 1.5 cm pieces — Raw baby potatoes
• 30 g (2 tbsp) — Plain nonfat Greek yogurt
• 6 g (about 1 tsp) — Dijon mustard
• 5 g, finely grated — Raw garlic
• 12 g (about 2 1/2 tsp) — Avocado oil
• 1 g (about 1/2 tsp) — Ground black pepper
• 0.8 g (about 1/4 tsp) — Fine salt

Method

1. 1Season the steakPat the steak dry, then coat both sides with 0.7 g black pepper and 0.4 g salt.Look for: The steak surface is dry and evenly speckled with pepper and salt.Safety: Wash hands and sanitize the work area after touching raw beef.
2. 2Steam the potatoesHeat 7 g avocado oil in a wide skillet over medium-high, add the potatoes and 0.4 g salt, then cover for 6 minutes.6 minLook for: The potatoes have begun to soften and steam is visible under the lid.Safety: Lift the lid away from your face to avoid the burst of steam.
3. 3Crisp the potatoesUncover and cook the potatoes for 7 minutes, turning them about every 2 minutes.7 minLook for: The centers are tender and several faces are crisp and bronze.
4. 4Add the first garlicStir half the garlic through the potatoes for 60 seconds, then transfer the potatoes to a clean plate.1 minLook for: The garlic smells fragrant but is not browned or bitter.
5. 5Sear the first side of the steakAdd the remaining oil to the hot skillet and sear the steak without moving it for 3 to 5 minutes.5 minLook for: A dark-brown crust covers the underside and the steak releases easily.
6. 6Finish the steakTurn the steak and cook the second side for 3 to 5 minutes, checking the thickest point near the end.5 min · 145°FLook for: Both sides are deeply browned and the center reaches at least 145°F.Safety: Verify 145°F with a clean thermometer before removing the steak.
7. 7Rest the steakTransfer the steak to a clean board and leave it undisturbed for 5 minutes.5 minLook for: The surface juices settle instead of running immediately across the board.Safety: Use a clean board that did not hold the raw steak.
8. 8Make the peppercorn sauceLower the heat, stir in the remaining garlic for 20 seconds, add 30 g water for 30 seconds, then remove the skillet from the heat and whisk in the yogurt, Dijon, and remaining pepper.50 secLook for: The sauce is glossy and speckled without curdled yogurt or scorched garlic.Safety: Keep the yogurt sauce below a boil.
9. 9Slice and plateSlice the rested steak thinly across the grain and serve it with all the garlic potatoes and peppercorn sauce.Look for: The steak slices stay juicy and each serving has potatoes and a spoonful of sauce.