Garlic Butter Steak, Tots and Brussels Sprouts

Ingredients:

• 500g grass-fed steak (sirloin, rump, fillet), cut into cubes about 3cm thick

• 500g small white potatoes, quartered about 2-3cm thick

• 400g Brussels sprouts, ends chopped off and halved

• 5 tablespoons of ghee, melted

• 4 garlic cloves, crushed

• 1 tablespoon fresh rosemary, chopped

• 2 tablespoons fresh parsley, chopped, plus more for garnish

• Sea salt and black pepper taste

Method:

1. Bring a pot of water to the boil

2. Meanwhile, preheat the oven to 175°C

3. Once the pot is boiling, add the potatoes and boil for 8-minutes to soften, then drain completely and let any extra water evaporate off

4. Place the potatoes in an oven-safe dish, drizzle with 1.5 tablespoons of the ghee, sprinkle with salt and pepper, mixing thoroughly until evenly coated

5. In a separate oven-safe dish, drizzle the Brussels sprouts with 1 tablespoon of ghee and some salt and pepper, mixing thoroughly until even coated

6. Add both dishes to the oven, baking for around 20-25-minutes and stirring about halfway way through, until both are crispy (at the halfway mark, also add the rosemary and parsley to the potatoes before stirring to mix)

7. Heat a large skillet over medium-high heat, then add the remaining 2 tablespoons of ghee along with the garlic

8. Once the skillet is hot, cook the steak bites in batches, being sure not to overcrowd the pan

9. Cook the steak, turning occasionally until evenly browned on all sides and cooked to your preference

10. Remove the baking dishes from the oven

11. Transfer the steak, potatoes and Brussels sprouts to a large serving bowl, stirring to combine and topping with fresh parsley to serve

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